I am very excited about this new cookbook I recently bought, even though it is really a very old cookbook. And I love this Swiss Chicken Recipe
The Swiss Cookbook , by Nika Standen Hazelton was originally published in1967 and I got a beat-up paperback version that was printed in 1981. The nice thing about this cookbook is that it has a good deal of information about Swiss culture–or at least Swiss culture as it was 40 or 50 years ago. And Hazelton takes pains to separate the foods that are unique to Switzerland from the many that are adopted from French, German or Italian neighbors.
Additionally, most recipes come with an indication of what Canton or region of Switzerland they come from, so I can dig right into the Bernese cooking if that’s what I’m looking for. Last week, however, I was interested in finding a recipe for Swiss Chicken and what I lighted on was one from the Jura. It is on the eastern edge of Switzerland and inherits from France rather than the Germany accent of Bern.
Nevertheless, this recipe for Swiss Chicken–sauteed chicken breasts– uses Swiss cheese, and is simple and absolutely a winner. The French name is Suprêmes de Volaille Jurassienne, or you can just call it Sautéed Chicken Breasts with Cheese from the Jura.
Chicken, by the way, is not the most traditional of Swiss meats. At one time it was very expensive and a delicacy. Pork, on the other hand, was a mainstay of the diet.