Sunday, June 25, 2006

Super Mashers with Chicken Cordon Bleu Hash

From Rachael Ray: 365 No Repeats

1 Tbsp extra-virgin olive oil (EVOO)
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
12 button mushrooms, brushed off with a damp towel and chopped
1 C chicken stock or broth
1 C whole milk or cream
1/8 tsp freshly grated or ground nutmeg salt and fresh ground black pepper

2 Tbsp EVOO
1 pound ham steak
1 pound chicken breast cutlets
1 Tbsp fresh thyme leaves, finely chopped salt and fresh ground black pepper
1/3 C dry white wine, or more stock
4 medium Idaho potatoes, peeled and cut into chunks
1-2 Tbsp unsalted butter, softened
3/4 pound Gruyere or Emmentaler cheese, shredded
3 Tbsp chopped fresh chives

Bring a large pot of water to a boil for the potatoes. To make the mushroom sauce, heat a medium sauce pot over medium heat. Add the EVOO and the butter. When the butter melts, add the chopped button mushrooms and cook 5 minutes, until just tender. Sprinkle the flour and cook 1 minute. Whisk in the chicken stock and bring to a bubble, then stir in the whole milk. Reduce the heat to low and gently simmer. Season the sauce with nutmeg, salt and pepper.

Boil the potatoes until tender and return to the hot pot. Mash with the prepared sauce and salt and pepper.

While the potatoes cook, heat a nonstick skillet over medium-high heat. Add 1 tablespoon of the EVOO, then add the ham steak and cook 3 minutes on each side to warm through. Remove the ham to a plate and add another tablespoon of the EVOO and the chicken to the pan. Season with salt and pepper and cook 3 minutes on each side. Add the wine to the pan and deglaze it, then cook off the liquid. Cut the chicken and ham into thin strips. Sprinkle with chopped thyme leaves.

Pile the mashers onto heat-proof plates and top with ham and chicken strips and some shredded cheese. Place under the broiler just long enough to melt and lightly brown the cheese. Garnish with chives.

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