Corn chowder is a favorite here and note, too, the Kroger oranges that must not be missed. This is our fourth bag of these great big balls of joy and tastiness. It's warming up here but gloomy and everything outside is ugly. I can't wait for spring yard clean up, it is not a pretty time of year. So, it is a good time for another winter favorite and I have some lovely corn off the cob from last summer waiting for the chowder pot. Andy is off to class and when he gets home he will be greeted with chowder for lunch (and dinner.)
I love my little Bissell robot but when I am cooking it is like a pet who wants a bite. It follows me around and bumps my feet wanting attention. Okay, that is way too much fantasizing. Let's get real, it has a pattern and it sticks to it and I am in the way. If you could see how much that machine picks up on its own, you would rush out and buy one. The kitchen floor alone is worth the price and that is where I keep it. When it gets tired, it goes to its port and plugs itself in to recharge. Love it. There. That's two great hints for today, oranges and the floor robot.
Yesterday I was writing about cookbooks. In the one I mentioned I had made a note to try the chicken a la swiss. It is really chicken cordon en bleu. It just seems like a more simple version. I remember ordering this on an antiquing trip with a friend long before I felt I was a decent cook. I kept sending it back to the kitchen because I did not think the chicken was done. I kept seeing a pink runner through the chicken. Finally, someone mentioned that that was a thin slice of ham as called for in a recipe of chicken cordon en bleu. Since then I have avoided ordering or making this dish. Now, that
it is called chicken a la swiss, I feel I can justify making this simple recipe.
chicken a la swiss
6 whole childen breasts, skinned and boned
1 8 ounce package Swiss cheese slices
1 8 ounce package sliced cooked (thin) ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons margarine
1/2 cup dry white wine
1 bouillon cube
1 tablespoon cornstarch
1 cup whipping cream
Spread chicken breasts flat; fold cheese and ham slices to fit breasts. Fold breasts over filling; fasten edges with toothpicks. On waxed paper, mix flour and paprika. Coat chicken with mixture. In 12-inch skillet over medium heat, saute in hot butter or margarine) cook chicken until browned. Add wine and chicken bouillon cube. Reduce heat to low; cover and simmer 30 minutes or until chicken is done to your liking. Place chicken on warm platter, remove toothpicks. In cup blend the cornstarch and whipping cream until smooth; gradually stir that mixture into the hot liquid, cook and stir constantly until mixture thickenes. Serve that sauce over the chicken.
I don't serve chicken very often because none of us like white meat that is tough and stringy. You have to watch it so carefully and sometimes, even then, it turns out saw worthy. I have to get over this and perfect it. Sigh.
