There’s always a spot in my recipe scrapbook for a dish that’s quick and easy to fix, but doesn’t taste like it. However, I am typically skeptical about these rapid-fire recipes if they call for convenience or packaged ingredients along with something fairly expensive, such as pine nuts or a really fine cheese.
I can’t help but worry that I’ll be spending a bunch of money on a specialty ingredient that will be lost in the dish or wasted on the dish. I guess that’s the pessimistic way of looking at it; you could also hope the fancy ingredient will serve as that bit of magic dust that elevates the entire meal to a new level.
Last night, I tried a recipe that was a fine example of this predicament. Most of the ingredients for Sauteed Chicken with Brie & Vegetable Sauce were pretty typical: boneless chicken breasts, water, milk, white wine and vegetable soup/recipe mix. But then, it called for 4 oz. Brie, Gruyere or fontina cheese, which is not exactly as affordable as my 8 oz. bags of shredded Kroger-brand cheddar.
I took the chance on this dish because it sounded so delicious, and I knew the leftover Brie would not go to waste (give me a loaf of crusty bread and a glass of wine – Mmmm). The recipe was extremely simple and the dish cooked really quickly (would have been even quicker with thinner chicken breasts). We enjoyed the flavor and will probably continue to enjoy it when we have leftovers tonight.
Would I buy a hunk of Brie again for the specific purpose of making this dish? Probably not. If I had some Brie leftover from a party or something, would I buy some chicken and vegetable soup mix for the specific purpose of making this dish? Absolutely. I suppose you could also buy a small wedge of Brie at a shop that will cut and sell by the pound.
Click this link to see and/or print the recipe for Sauteed Chicken with Brie & Vegetable Sauce. What did you make this weekend that you would or would not make again?