Chicken with Emmental & Sage and Cajun Strawberries

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This dinner was totally my Heart’s creation – he made it before and it was a total HIT.

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Boneless & skinless chicken breasts were sliced to make a pocket

 

 

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Emmental cheese is like a swiss but has less of a “sour” taste, to me.  Gruyere cheese is also cut into slices

 

 

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FRESH sage

 

 

 

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The chopped sage leaves made the apartment smell amazing

 

 

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The chicken is opened up – a layer of cheese then the chopped sage and then a layer of the other cheese

 

 

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Then the chicken is “closed” around the cheese

 

 

 

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Browned in melted butter

 

 

 

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on both sides

 

 

 

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White wine is added and the chicken is simmered for about 20 minutes

 

 

 

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He used a Black Box pinot grigio – yes I know “box” wine but we’ve found Black Box to be very reliable and drinkable and box wine really does last longer.  We’re not white wine drinkers so this works since I occasionally need white wine and we frequently don’t have any
The chicken was then placed in an oven-proof dish and put into the oven while the sauce was made (my fault – no pictures) but basically it was reduced and a 1/2 pint of cream was added
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The chicken was served on a bed of wilted lettuce with the delicious sauce and a fanned potato – YUM!!

 

 

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Dessert was actually my creation – Cajun Strawberries (from a dish we used to have at Micheal’s Restaurant in Minden Nevada – sadly it is no longer there) – sliced strawberries would slightly sauteed in a bit of butter and then brown sugar was added and allow to caramelize – next several turns of freshly ground pepper – then a hearty dash of armagnac was added and flamed – the strawberries were spooned over vanilla ice cream (and yeah on my Heart for remembering to catch a picture!)

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