Ingredients
2
1/2 to 3 lb. chix breast, boneless
Pinch of thyme and parsley
1/4
cup of each chopped carrots and onions
1/2
lb. grated Swiss cheese
Directions
1.
Simmer chicken breasts in water to cover with broth cubes until cooked through.
2.
While chicken cooks, make stock using giblets simmered in water and wine with thyme, parsley, carrots, onions. Strain stock and skim fat off it.
3.
In saucepan heat butter.
4.
Add flour and cook, stirring until foaming subsides.
5.
Add 3/4 cup of hot stock and stir until smooth. Gradually add cream, 1/2 Swiss and remaining ingredients.
6.
Simmer over very low flame for 10 minutes.
7.
Put chicken in roasting pan.
9.
Sprinkle 1/2 of Swiss with bread crumbs and run under hot broiler for 5 minutes.
New-York Restaurants
