This dinner was totally my Heart’s creation – he made it before and it was a total HIT.
Boneless & skinless chicken breasts were sliced to make a pocket
Emmental cheese is like a swiss but has less of a “sour” taste, to me. Gruyere cheese is also cut into slices
FRESH sage
The chopped sage leaves made the apartment smell amazing
The chicken is opened up – a layer of cheese then the chopped sage and then a layer of the other cheese
Then the chicken is “closed” around the cheese
Browned in melted butter
on both sides
White wine is added and the chicken is simmered for about 20 minutes
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
The chicken was served on a bed of wilted lettuce with the delicious sauce and a fanned potato – YUM!!
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!)