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Danish Chicken And Meatballs Au Gratin

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Danish Chicken And Meatballs Au Gratin is a simple and delicious side dish recipe which cannot just escape your guest's attention in any party. Why don€™t you give it a try and let me know the experience.
Ingredients
  Butter/Margarine 1⁄2 Pound (About 1 Cup)
  Veal meatball mixture 1⁄2 Cup (8 tbs)
  Chicken breasts 2 Large, skinned
  Cooked sweetbreads 2
  Butter 2 Tablespoon
  Mustard 1⁄4 Teaspoon
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Chicken

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