Kentucky Monthly readers seem to like to cook and also appear to be a talented group when it comes to whipping up some tasty chow. Our request for favorite reader recipes yielded a sizable and varied response, and the task of limiting the selection to only four recipes wasn`t an easy one. We tried our best and think we came up with some winners.
Submitted by Sherree Loewenberg, Louisville
5-6 boneless chicken breasts
1 14-½-ounce can chicken broth and enough water to equal 3 cups
¼ cup butter
1 pound fresh, white mushrooms, sliced
½ cup Fetzer Valley Oaks Riesling orÂ white cooking wine
½ teaspoon tarragon leaves
¼ cup butter
5 tablespoons all-purpose flour
½ to 1 teaspoon salt
¼ teaspoon white pepper
2 cups half & half
8 lasagna noodles (I use pre-cooked); you may not use all 8â€”just useÂ enough to cover bottom of pan and one layer
¼ pound shredded Swiss cheese
½ pound shredded mozzarella cheese
Preheat oven to 350 degrees. Place the chicken in a 4-quart pan. Add broth and water; bring to a boil. Reduce heat, cover and simmer until chicken is tender. Strain broth and reserve. Shred chicken.
Melt ¼ cup of butter in a medium pan, add the mushrooms, and then add the wine and tarragon. Cook on medium heat until most of the pan juices have evaporated. Set aside. Melt the remaining ¼ cup butter over medium heat. Blend in the flour, salt and pepper and cook, stirring until bubbly. Remove from heat and gradually stir in half & half and 2-½ cups of reserved chicken broth. Return to heat and stir until smooth and thickened. Add the mushroom mixture to the sauce.
Spread a thin layer of sauce on the bottom of a 13x9-inch lasagna pan. Arrange the noodles over the sauce, and then place a layer of chicken followed by a layer of sauce and a layer of the cheeses. Repeat layers. Bake until bubbly, approximately 40 minutes. Serves 6-8.
Look for the rest of this month's recipes in the current issue.
Loaded Stuffed Mushrooms
Kentucky Cold Brown
Nonnie`s Potato-Curry Soup