French Dip
INGREDIENTS:
2 tb Butter
1 Leek; including 1 inch of
-green, cleaned and finely
-diced
1 Granny Smith apple; peeled
-and finely diced
2 tb Calvados
1 tb Cider vinegar
1 c Authentic apple cider
12 oz Boneless; skinless chicken
-breast
2 c Fine egg noodles; (dry)
1/2 c Heavy cream
1/4 c Grated Gruyere cheese;
-(optional)
Salt and freshly ground
-black pepper
Snipped chives for garnish
2 tb Butter
1 Leek; including 1 inch of
-green, cleaned and finely
-diced
1 Granny Smith apple; peeled
-and finely diced
2 tb Calvados
1 tb Cider vinegar
1 c Authentic apple cider
12 oz Boneless; skinless chicken
-breast
2 c Fine egg noodles; (dry)
1/2 c Heavy cream
1/4 c Grated Gruyere cheese;
-(optional)
Salt and freshly ground
-black pepper
Snipped chives for garnish
PASTA MONDAY TO FRIDAY SHOW #PS6534
Heat butter in a saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes. Add the Calvados and reduce until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer.
Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes. Skim off any fat which is floating to the surface, stir in the heavy cream, optional Gruyere and season to taste with salt and pepper. Garnish with chives.
Heat butter in a saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes. Add the Calvados and reduce until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer.
Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes. Skim off any fat which is floating to the surface, stir in the heavy cream, optional Gruyere and season to taste with salt and pepper. Garnish with chives.