Another thing I made when it was chilly – Creamy chicken and mushroom soup with fondue cheese (called fontal) &…
Another thing I made when it was chilly – Creamy chicken and mushroom soup with fondue cheese (called fontal) & mozzarella added in for even MORE flavor
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Recipe please!
Well, I had these boneless/skinless chicken thighs in my freezer for what seemed like ages, and I thawed them out with the intent of just pan cooking them to have on hand for salads and stuff, but there was a lot more in the yield than I wanted to have lying around in the fridge for too long (cooked chicken can get gross leftover), so after frying up half (there were 6) …
I cooked the 3 smaller cuts in a little butter/evoo melted together with salt & pepper and then I added 3 or 4 sliced medium white mushrooms to the pan, and a few slivers of onion. I let the mushrooms release their liquid and browned up the onion and chicken a bit more.
Then I deglazed the pan with two tablespoons of white wine vinegar and a couple cups of chicken broth, scraping up the brown bits with a rubber spatula to get all the flavor up into the liquid, and let it simmer a bit.
Then I added 1/2 cup of heavy cream, which cooled it down some, so I stirred it well to let it get hot again, then stirred in the shredded cheese: about an ounce each of whole milk mozzarella and some fontal (which is like a havarti, so you could use that).
Salt & pepper to taste. Made two servings (about 1 1/2 cups each).
Sometimes good things come from just playing around