CHICKEN WITH LE GRUYERE AND FRENCH HERBS

French country food often includes rosemary, thyme and sage, among others.  With some nice pasteurized Le Gruyere and a call for a cast iron skillet, this one puts me right in the middle of a bistro.  This worked out ok, but I think next time I may do a pan sear, then finish in the oven...Paired with brussels and according to Ashley, my best mashed potatoes yet, this was a nice way to end a busy week.

Whole Foods Recipe:

2 large boneless, skinless chicken breast halves (each about 9 ounces), each sliced horizontally in half to make thin cutlets
1/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/4 pound Le Gruyère, thinly sliced
16 fresh sage leaves
2 teaspoons extra-virgin olive oil
1 shallot, thinly sliced
1/2 cup dry white wine
1 bag of brussel sprouts
4-5 russet potatoes




Cut the ends off the sprouts, then slice them long ways...into a bowl with lots of olive oil, salt and pepper, give it a nice stir and into a pan lined with parchment paper.  Into a 400 degree oven for 40 minutes.  At 20 take them out and flip each sprout individually.

Peel the potatoes and cut them long ways once and three times short ways to make consistent pieces.  Get the potatoes on with about 25 minutes remaining on the sprouts.

The recipe calls for sage only, but I we added some thyme and rosemary...chop the rosemary and thyme finely and place into a small bowl for sprinkling onto the cutlets.

Made cutlets yesterday, but learned something today from my boys at the meat counter at whole foods.  When making a cutlet, start at the skinnier side and slice into the fatter side of the breast.  Again, don't cut all the way through, just enough to create a flap.

Used a potato peeler to make nice thin slices of Le Gruyere

Salt and pepper both sides of the cutlet and sprinkle herbs, layout the sage leaves and layer generously with the cheese...roll those babies up. secure with toothpicks and get them onto a skillet warmed with about 2 tsp of olive oil...

Some cremini, shitake and yellow oysters along with a shallot for the sauce...

OH MY GOD THE SPROUTS!  THESE ARE PERFECT!

About 20 minutes of boiling and the potatoes are done.  Lots of salt and pepper...two tbs of butter and mash it around to melt the butter.  Once the butter melts, then add your milk...a little at first, mix and check consistency...we like ours a little creamier, so add milk a little at a time to avoid potato soup.  Taste after your done mixing an season accordingly.

Fifteen minutes later and the chicken is done...LOTS OF SMOKE in the house today, make sure you have the fan going, close the doors to the bedrooms...this was where the bistro feel came into play...turn the chicken frequently to avoid burning...

Off the pan and remove the toothpicks, keep warm by covering with a plate...

Pan sauce, this was a 1/2 cup of wine, but could have used more like 3/4 and maybe some broth...it was good, but not quite saucy enough...Shallots and shrooms for 3 minutes, then reduce wine for a couple minutes...

Its ok to use butter in Friday sauce right?

Nice crust on the chicken and very savory flavor with the herb mixture...tres bien!