Spray a shallow casserole with a preparation such as Pure and Simple.
Place chicken breasts side by side.
Cover with a layer of Bearnaise sauce (I always buy the prepared variety which is quite satisfactory for this dish).
Sprinkle with grated gruyere cheese and cook in a moderate oven 20 to 30 mins.
(The recipe says that cream can be mixed with the juices to make a sauce. The juices are mostly the oil from the Bearnaise sauce so I discard this as I find that combined with the cream the sauce is far too rich.)
Source: contributed by Barbara Kelsey in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.29.
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