Wednesday, December 7, 2011

Liquid Gouda

I think calling it gravy is just a way to try to make you feel better about the fact that you're inhaling cheese sauce. I mean it sounds more sophisticated and a little bit healthier. I used apple-wood smoked gouda instead of original and man oh man, it was amazing. My chicken was a wee bit dry but that's all my fault. The original recipe also included a broccoli and mash potato side but Mr. Lawyer picked up some grilled veggies from WF.
Chicken with Gouda Gravy
(adapted from Rachael Ray)
Salt & Pepper
4 skinless, boneless chicken breast halves, sliced into tenders
2 tablespoons fresh thyme or 1 teaspoon dried
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth
1/2 cup milk or half-and-half
1 cup shredded gouda cheese
1. Season chicken with salt, pepper and thyme. Saute in a pan with olive oil till cooked or bake at 350 for 15-20 minutes.
2. In a small, heavy saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, then whisk in the chicken broth and 1/2 cup milk and cook until thickened, 2 to 3 minutes. Season with salt and pepper. Using a wooden spoon, stir in the cheese in a figure-eight motion until melted, 2 minutes. Remove from the heat.

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