Gruyere Chicken

Name: Gruyere Chicken
Total time: 600 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 2 tbsp rosemary;minced; 2 tsp thyme; minced; 2 shallots; minced; 4 clove garlic; minced; 1 cup rice; 2 1/2 cup chicken stock; 1 roasted red bell pepper; large dice; 1 roasted yellow bell pepper; large dice; 1/2 cup white wine; 1 lemon; zested; 1/2 stick butter; 4 oz gruyere cheese; grated; 2 tbsp parsley; minced; 1 olive oil; as needed; 1 salt and pepper

ChefDoogles @ChefDoogles

Chicago, IL

Awesome

ChefDoogles @ChefDoogles

Chicago, IL

Awesome

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Ingredients

10 mins

2 servings

2boneless, skinless chicken breasts
2 tbsprosemary;minced
2 tspthyme; minced
2shallots; minced
4 clovegarlic; minced
1 cuprice
2 1/2 cupchicken stock
1roasted red bell pepper; large dice
1roasted yellow bell pepper; large dice
1/2 cupwhite wine
1lemon; zested
1/2 stickbutter
4 ozgruyere cheese; grated
2 tbspparsley; minced
1olive oil; as needed
1salt and pepper

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Steps

10 mins

1

Heat olive oil in a cast iron pan or saute pan.
2

Season the chicken with most of the herbs. Save some for the rice. Sear chicken on each side on medium-high heat. Remove from pan.
3

Add wine. Deglaze until nearly evaporated.
4

Add butter and melt slowly. Add shallots. Sweat on medium-low heat until nearly caramelized. Add garlic and rice. Saute until fragrant. Make sure there is enough oil or butter to coat the rice.
5

Add stock and lemon juice. Bring to a simmer. Add chicken and bell peppers. Cover. Bake at 350° for approximately 40-45 minutes or until thermometer reaches 165°. Remove cover and top with cheese during last five minutes of cooking.
6

Garnish with lemon zest and parsley.
7

Variations; Basil, horseradish, dijon, cream, bechamel, zucchini, eggplant, parmesan, carrots, yellow onion, celery, bay leaf

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ChefDoogles @ChefDoogles

on June 10, 2014 20:16

Chicago, IL

Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience