Chicken sauté au Parmesan from The New York Times International Cookbook by Craig Claiborne

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • olive515 on October 31, 2024

    This recipe had been a family favorite that my dad made for years and I just made it in a moment of longing while living 1200 miles from my folks and ate half of it by myself. Pure, unadulterated comfort. My best advice is as follows: -use gruyere as your swiss. -triple the sauce (yes). - leave the sauce looser than you think it should be before you bake. You can reduce further if you need to later. -if it splits in the oven, remove the chicken and a little water/flour paste and a whisk can save it. - boneless skinless thighs work just fine browned first and then in the sauce at 375 for 40 min. - This recipe demands rice and is absolutely perfect with garlic green beans and a crisp white wine to cut the richness of the sauce.

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