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When the chef at Moondance gave me this recipe, it seemed like a lot, and he confessed it was the amount he usually made for the restaurant. He modified it for a smaller quantity, and I've included both recipes here.
Original Moondance Chicken recipe:
1 medium onion, small dice
2-3 medium carrots, medium dice
4 ribs of celery, medium dice
4 fresh jalapenos, sliced in medium circles
1/4 C olive oil
2 C cream
1 can chicken broth (14 1/2 oz)
1 lb butter
2 C flour
2 C Monterrey Jack cheese, shredded
2 C Cheddar cheese, shredded
1 8-ounce chicken breast per serving
cooked fettucine as a bed--whatever amount you desire
Sautee the vegetables in the olive oil for about 5 minutes.
Add 1 quart of water, the cream, and the chicken broth. Bring to a boil.
Meanwhile, make a roux with the butter and the flour.
Add the roux to the boiling mixture. Add the cheese and salt to taste.
Cook the chicken using whatever method you desire. Put the chicken on the fettucine, add the sauce, and serve with fresh asparagus spears or your favorite vegetable.
Modified recipe for smaller quantity:
1 small onion, small dice
1 medium carrot, medium dice
2 ribs of celery, medium dice
1 fresh jalapenos, sliced in medium circles
olive oil--small amount for sauteeing
1 C cream
4 oz chicken broth
1/4 lb butter
1/2 C flour
1 C Monterrey Jack cheese, shredded
1 C Cheddar cheese, shredded
1 8-ounce chicken breast per serving
cooked fettucine as a bed--whatever amount you desire
Reduce water to 2 cups. Otherwise, prepare as above. |
