Veal Scallopini or Boneless Chicken Breast with Cheese
What's not to like about veal or chicken covered in a savory wine sauce and melted Gruyere cheese? Pairs well with egg noodles or roasted potatoes and steamed vegetables.Based on a recipe from The New York Times Cookbook, Craig Claiborne, Harper & Row Publishers, NY, 1962.
Prep Time1 hourhr
Total Time1 hourhr
Course: 45 - 60 Minutes to Table, Main Course - Chicken - Poultry, Main Course - Veal, Prepare Ahead - Serve Later
Servings: 6servings
Author: Catherine Christiano
Ingredients
2poundsveal or boneless chicken breastcut into even slices, pound to 1/4" thickness
6tablespoonsunsalted butterdivided
3tablespoonscream sherry or Marsala
1tablespoonflour
1/2cupmilkpreheated in microwave
1/2cupchicken brothpreheated in microwave
dash nutmeg
freshly ground black pepper
1/2poundGruyere cheesesliced 1/8" thick, Swiss cheese can be substituted
Instructions
Preheat oven to 425 °F.
In a large skillet, melt 4 tablespoons butter, add meat and cook until brown on both sides but still slightly pink inside. Add wine, cook a few seconds longer, and remove from heat.
Meanwhile, make sauce in small saucepan. Melt remaining 2 tablespoons butter. Add flour and stir with a wire whisk until blended. Add preheated milk and broth all at once to butter-flour mixture, stirring vigorously with whisk until thickened and smooth. Season with nutmeg and pepper.
Arrange meat in single layer in shallow baking dish. Scrape loose brown particles from skillet and pour drippings over meat. Top with sauce then slices of cheese.
If desired, refrigerate several hours. Before serving, heat in a preheated hot oven 425°F until cheese melts and turns brown, about twenty minutes.