My girls celebrating our 20th Wedding Anniversary this Fall!!!
image village voice
1 ½ lbs skinless, boneless chicken breasts
salt and freshly ground pepper to taste
3 cups chicken stock
1 stick unsalted butter, softened
½ cup unbleached white flour
¼ cup dry sherry
¼ cup heavy cream
1 ½ lb grated gruyere
½ tsp fresh grated nutmeg
1. Season the chicken breasts with salt and pepper. Bring the chicken stock to a boil. Add the chicken breasts, and lower the heat to a simmer. Poach the chicken breasts 20 minutes or until fully cooked.
2. Remove the chicken from the poaching liquid and cool completely before cutting into one inch cubes. Reserve the liquid.
3. Combine the softened butter with the flour, kneading them together into a paste.
4. Return the reserved chicken stock to a boil, and using a wire whisk, add the flour/butter combination in one‐tablespoon increments.
5. Cook 5 minutes then add the sherry and cream.
6. Adjust the seasoning with salt and pepper. Whisk in the cheese and nutmeg. Remove from heat once cheese is melted.
7. Fold in diced chicken.
8. OPTIONAL CRUNCHY TOPPING: Top with additional cheese, and brown lightly under broiler.
9. Serve with spinach and wild rice. Many patrons prefer the hash served over white toast (no crust) instead of wild rice.
(adapted from the NYT)