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Ingredientes
- 1 lb grnd chicken
- 4Â 1/2 tsp cornstarch
- 1 lrg egg
- 2Â 1/4 c. chicken broth
- 1/4 tsp salt
- 1/2 tsp grated lemon peel
- 2 Tbsp. minced fresh dill
- Â Â (or possibly 1 1/2 tspns dry dill weed)
- 1/4 lb gjetost cheese cut 1/4" dice
- 4 c. warm cooked egg noodles or possibly rice - (to 6)
Direcciones
- With a fork, stir chicken to mix well with 1 1/2 tsp. cornstarch, egg, 1/4 c. broth, salt, grated lemon peel, and 1 Tbsp. fresh dill (or possibly 1 tsp. dry).
- Bring 2 c. broth to simmering in a 10- to 12-inch frying pan. As broth heats, drop level Tbsp. portions of chicken into the liquid, keeping pcs slightly apart. Cover and simmer till meat is white in center (cut to test), 3 to 4 min.
- With a slotted spoon, transfer chicken to a bowl. Mix remaining 1 Tbsp. cornstarch with 2 Tbsp. water till smooth, and whisk into broth. Turn heat to high, add in cheese, and whisk till it melts.
- Return chicken to sauce, mix gently, and heat for about 1 minute. Pour over noodles in a bowl and sprinkle with remaining dill.
- This recipe yields 4 servings
- Comments: It's not new, and it's often overlooked - except by its devotees. Gjetost (yea-toast), that comes from Norway, is sold either in little red boxes labeled Ski Queen or possibly cut and wrapped with plastic. Norwegians often call it "brown cheese" and cannot start the day without paper-thin slices of it on paper-thin crisp bread. My mother used to call gjetost the "Fels Naptha cheese" because it looks like a bar of the so-named soap.
- Gjetost isn't made like most cheeses. Cow's and goat's lowfat milk, along with whey, are boiled till reduced to an amber color. When hot and fresh-made, the cheese tastes like sweet caramel with a tangy nip. I just happened to be in a Norwegian gjetost factory when a batch was finished: my companions - food writers - viewed my addiction to this cheese as odd, but once they tasted the hot stuff, my status improved. What's really odd is how mellow and delicious this sweet cheese is in meat sauces.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 4 servings | |
| Calories 479 | |
| Calories from Fat 183 | 38% |
| Total Fat 20.6g | 26% |
| Saturated Fat 8.91g | 36% |
| Trans Fat 0.1g | |
| Cholesterol 208mg | 69% |
| Sodium 619mg | 26% |
| Potassium 1209mg | 35% |
| Total Carbs 42.64g | 11% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.82g | 1% |
| Protein 30.79g | 49% |
Evaluaciones
12 de Noviembre de 2013
I've made this recipe before, love it! I'm making it right now, it's fast and easy. I add extra lemon zest, and always double the sauce. It's delicious and addictive. Thanks for posting the recipe!Yo he cocinado/probado esta receta
