| chicken breasts in mushroom bluecheese sauce
Posted: 2/29/2008 4:54:01 PM | | sautee flattened chicken breasts...toss in seasoned flour and sautee in butter and olive oil uintil browned. remove brsts to platter....in same sauce pan, add more butter and sautee mushrooms and finely diced shallots until soft. add whiote wine, vermouth, brandy, or marsala, and some chicken broth.....stir in the blue cheese or cream cheese. place chicken back into sauce and simmer very gently for a short time. whipping cream may be added at this time, but not essential.... serve over noodles of your choice., and a crispy side salad, or asparagus spears....ENJOY | |
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| chicken breasts in mushroom bluecheese sauce
Posted: 2/29/2008 7:15:54 PM | You lost me after the white wine....
do you put in either the white wine, the vermouth or the brandy?
do you put in the marsala?.... or is that a choice with the above alcohol?...
I am going to be brave and try this weekend. Thanks. | |
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| chicken breasts in mushroom bluecheese sauce
Posted: 2/29/2008 7:23:03 PM | it looks like you use either wine, brandy or marsala. i think you put the chicken (once browned) on a platter and keep it warm in the oven. then you add the butter etc. to the saucepan, scraping up all the brown stuff.
it sounds soooo wonderful! | |
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| chicken breasts in mushroom bluecheese sauce
Posted: 2/29/2008 7:26:28 PM | | I think I just watched Rachel Ray do this yesterday, she used portabello and shitaki mushrooms.... it looks wonderful and I have made it like this many times minus the whipping cream. Maybe it's time I added that last ingredient. Thanks. | |
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| chicken breasts in mushroom bluecheese sauce
Posted: 2/29/2008 7:59:20 PM | When I first read this, I didn't comment as .... I thought the OP had maayybbee nipped a bit on the wine lol but it does sound good. I would flour the chicken first though I think
nummers | |
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| chicken breasts in mushroom bluecheese sauce
Posted: 2/29/2008 8:58:10 PM | Shouldn't be THAT strange, it's basically a deconstructed version of Cordon Bleu. I LOVE bleu cheese with chicken!
It's a nice strong flavor to balance out something than canbe so bland sometimes. | |
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| chicken breasts in mushroom bluecheese sauce
Posted: 3/1/2008 12:02:32 PM | http://en.wikipedia.org/wiki/Cordon_Bleu_%28food%29
Really, how so?
Chicken Cordon Bleu is with the bleu cheese stuffed on the inside, fourth picture in the above link, while she made it with it with it on the outside. Either way, you still taste the same flavors together. Thus, I say it is deconstructed.
Do I need to look that up for you, too? | |
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| chicken breasts in mushroom bluecheese sauce
Posted: 3/1/2008 6:24:59 PM | do you put in either the white wine, the vermouth or the brandy? OP posted:
add whiote wine, vermouth, brandy, or marsala, and some chicken broth I have highlighted the "or". I hope you don't need any further input on that.
Chicken Cordon Bleu is with the bleu cheese stuffed on the inside, fourth picture in the above link, while she made it with it with it on the outside. Either way, you still taste the same flavors together. Thus, I say it is deconstructed. I looked up the link you provided, and it redirected me to Wikipedia's Schnitzel page. I don't know if it was originally supposed to have blue cheese, but the Chicken Cordon Bleu I've been eating all these decades in several countries all over the world, and what I have been taught to make, has been chicken breast stuffed with swiss cheese and ham. Perhaps they've all been wrong. | |
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| chicken breasts in mushroom bluecheese sauce
Posted: 3/2/2008 2:59:51 AM | Now you've got me thinking . . . .
Why would they call it CORDON bleu if there isn't a ribbon in it?
Sometimes, occasionally, whimsically, dishes are named for their point of creation.
"Do I need to look that up for you, too?"
Random, bail on Wikipedia--it is notoriously a bad place for accurate information, as you continually take pains to prove.
Reddwine, now I'm curious . . . .who is arguing?
I miss the days when this forum was open to give-and-take, where a person with a question could find informed feedback, not have to plow through the "know-it-alls" who have recently put a stop to that with their uninformed certitude.
Rx | |
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| chicken breasts in mushroom bluecheese sauce
Posted: 3/2/2008 6:02:51 AM | I believe Chicken Cordon Bleu was either created by or named for the famous chain of cooking schools called Le Cordon Bleu - http://en.wikipedia.org/wiki/Le_Cordon_Bleu
And every restaurant I have ever eaten it at has used swiss cheese - never blue cheese
But it all tastes good!  | |
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| chicken breasts in mushroom bluecheese sauce
Posted: 3/3/2008 1:53:34 PM | These are some of the best threads that I read but what I find most irritating about them is the OP usually forgets to include measurements and temperature of stove or oven.  | |
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| chicken breasts in mushroom bluecheese sauce
Posted: 3/4/2008 1:54:05 PM | | Technically Chicken Cordon Bleu can be any cheese with any type of ham stuffed into a chicken breast. Swiss is just the most popular one used in the US. | |
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| chicken
Posted: 6/5/2008 3:27:41 PM | | I lost my frandmas fried chciken recipe she somehow marinated it in the fridge which made it tender? then steamed it? Anyone know if this makes sense or what to marinate with? thanx | |
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| chicken
Posted: 6/5/2008 4:32:34 PM | | I marinate my chicken with buttermilk before cooking fried chicken. With yogurt for cooking chicken in many other ways. | |
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| chicken breasts in mushroom bluecheese sauce
Posted: 6/6/2008 12:48:47 PM |
what I find most irritating about them is the OP usually forgets to include measurements
These are usually the best recipes since they're not measured just going by taste and exploration and not just copy and pasting something they've found somewhere.
I could ball park it.
2 breasts
2t. oil + 2t. butter
2T. more butter
2 cups shrooms
1T. shallots
1/4 cup white wine - reduce by half
1/8 cup brandy or marsala
1/8 cup chicken broth - reduce
1/4 - 1/2 cup bleu cheese
2T. the optional whipping cream.
taste and adjust | |
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Thanks 4 the recipe,I have to try this 
