s CHICKEN PAILLARD CROQUE MADAME WITH ASPARAGUS ****
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s CHICKEN PAILLARD CROQUE MADAME WITH ASPARAGUS ****
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Ingredients
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Instructions *** 1-13-20 very good, certainly a different take on this, i would skip the asparagus or serve it on the side *** Croque Madame Upgrade: Chicken Paillard Croque Madame with Asparagus In this riff on a classic, croque madame gets a protein boost by swapping out the bread for chicken breast. I'd make this one for brunch, lunch, or dinner. RACHAEL RAYAPR 26, 2018 chicken paillard croque madame with asparagus Photography by Tara Donne Recipe by Rachael Ray Start to Finish: 30 minutes Servings: 4 Ingredients Salt 1 bunch thin asparagus, trimmed of tough ends 4 small boneless, skinless chicken breasts—butterflied by cutting across but not through the breast, opened up, and lightly pounded to 1/4 inch thick Black pepper About 1 tsp. herbes de Provence 2 tbsp. olive oil 3 tbsp. butter, plus a pat or 2 for the eggs 2 tbsp. plus 1 1/2 tsp. flour 1 1/2 cups milk Freshly grated or ground nutmeg White pepper About 1/4 cup Dijon mustard 8 thin slices mild cooked ham 1 to 1 1/2 cups shredded Gruyère 4 large eggs Preparation 1. Prepare a large bowl of ice water. In a large skillet, bring a couple of inches of water to a boil. Salt the water and add the asparagus. Cook until crisp-tender, 2 to 3 minutes. Add to the ice water and let cool. Drain and pat dry. 2. Season the chicken with salt, pepper, and herbes de Provence. Heat a large skillet over medium-high. Add 1 tbsp. oil, one turn of the pan. Add 2 pieces of chicken. Cook, turning occasionally, until browned and cooked through, 6 to 7 minutes. Transfer to a baking sheet. Repeat with the remaining 1 tbsp. oil and chicken. 3. In a saucepan, melt 3 tbsp. butter over medium heat. Whisk in the flour. Cook, whisking often, until the flour is absorbed, about 1 minute. Whisk in the milk. Cook, whisking often, until the sauce thickens, about 3 minutes. Season the béchamel sauce with salt, nutmeg, and white pepper. Reduce heat to low. 4. Switch on the broiler. 5. Spread each piece of chicken with a layer of Dijon. Top with the ham, asparagus, béchamel sauce, and Gruyère. 6. Broil until browned and bubbly, 2 to 5 minutes. 7. Meanwhile, in a large nonstick skillet, melt the remaining pat or 2 of butter over medium. Crack in the eggs; season. Cook until the whites are just set, about 3 minutes. 8. Top each piece of chicken with an egg. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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