Danish Chicken And Meatballs Au Gratin
|Butter/Margarine||1⁄2 Pound (About 1 Cup)|
|Veal meatball mixture||1⁄2 Cup (8 tbs)|
|Chicken breasts||2 Large, skinned|
|Chicken broth||2⁄3 Cup (10.67 tbs) (Canned Or Freshly Made)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Shredded swiss cheese||1 Cup (16 tbs)|
|Canned sliced pimiento||4 Ounce, drained (1 Jar)|
In a small saucepan, heat the 1 cup butter until bubbly, but not browned.
Scoop slightly rounded tea-spoonfuls of the meatballs mixture and slide off spoon into hot butter.
Cook several meatballs at once, turning as needed, just until browned, about 4 minutes.
Drain meatballs on paper towels, then put into a 2-quart bowl; reserve the butter.
Slice chicken into 1/4-inch-thick strips.
Heat 4 teaspoons of the reserved butter in a frying pan and saute chicken until white throughout; transfer to bowl with meatballs.
Add butter to pan to make 2 tablespoons and saute prepared sweetbreads until lightly browned; combine with meatballs.
For the sauce, heat the 2 tablespoons butter in a pan; add the flour and mustard and cook until bubbly.
Gradually stir in broth, cream, and wine.
Cook, stirring, until slightly thickened.
Add cheese gradually, stirring, until melted.