random recipes and the like

Friday, December 30, 2005

Swiss Dish

My grandmother moved here from Switzerland when she was eighteen and this is one of the recipes she has reserved from her childhood. It is traditionally made with calf meat (not veal, calf is younger than veal), but she found calf hard to come by in America and figured out that chicken tenders work just as well. Spring for the tenders, they cook up better than just plain old breast. Two pounds of strips will serve six.

1 1/2 to 2 pounds chicken breast tenders
1 tablespoon olive or canola oil
1 glass chilled white wine
1 teaspoon chicken bullion
salt and pepper to taste
wondra (or cornstarch- anything to thicken the sauce)
half and half

Slice the tenders into strips, not chunks. Heat oil on med high. Add chicken to hot oil and saute until most of the pink is gone. Add the wine, bullion, salt and pepper. Slowly sprinkle the wondra while constantly stirring until the sauce thickens (I like it to be about gravy consistency). Remove from heat, splash in some half and half and serve immediately. Traditionally it is served over hashbrowns, but rice or noodles work just as well.

Tip: if you find you really like the sauce it's easy to increase it by adding more wine and bullion.
:: posted by aimee, 10:08 AM


That sounds delicious.

Interesting about your Grandmother. Did she come on her own or with her family?
Anonymous anne arkham, at 10:40 PM  
she came alone with her bike - leaving behind adoptive parents
Blogger aimee, at 3:52 PM  

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