Recipe Smoked Gouda Chicken

[The Late Night Gourmet]

I visited Holland, Michigan, last week for the annual Tulip Festival. Holland has a lot of residents from the homeland, and so there are quite a few excellent Dutch things...like tulips and gouda. The unseasonably warm temperatures caused the tulips to bloom a bit earlier than usual, though they still looked (and smelled) amazing. And, the varieties of gouda were mind-blowing. I didn't want to scare my family with the truffle or dill infused gouda (though maybe another time). Smoked gouda has always been a favorite of mine, so the decision was easy.

This is a bit like an Alfredo preparation, with gouda instead of parmesano reggiano, though there are other differences. Most importantly, everyone in my family liked it! This is very unusual from a group that can't agree on anything, so I will certainly make it again.

Ingredients

2 pounds chicken breast
Chicken seasoning (I used Chupacabra Chicken Seasoning)
2 tablespoons bacon grease
1/2 onion, diced
4 garlic cloves, minced
8 ounces cremini ("baby bella") mushrooms, sliced
1/2 cup butter (1 stick)
3/4 cup cream cheese
1 cup smoked gouda, grated
1/2 cup chicken stock
2-3 tablespoons cornstarch
3 green onions, cut in small pieces
Salt as desired (it's pretty salty as-is)

Directions

1. Trim chicken breasts of fat. Cut into 1 inch (25 mm) chunks. Season with chicken seasoning and refrigerate for at least 4 hours.

2. Melt bacon grease in a pan on medium heat, and saute onions until softened. Add garlic and cook for another minute, stirring frequently to avoid burning. Add mushrooms and cook until liquid is released, about 2 minutes. Melt butter in the pan, then add chicken pieces. Stir occasionally, until chicken is cooked through.

3. Stir cream cheese and gouda into the pan.

4. Stir in cornstarch if desired, and cook until thickened. Add salt if desired. Stir in green onions, and serve over egg noodles.

 

[AgileMJOLNIR]

Gouda + Chicken = Delicious

 

[Timenspace]

Sounds like a great idea!