Kentucky Hot Brown Recipe
When Kentucky Hot Brown can be made at home, why go to a restaurant for it? Even though Kentucky Hot Brown is a Main Dish I relish it any time of the day. The marriage of the amazing flavors of Chicken with other ingredients is the secret to this Kentucky Hot Brown. In my view, to call yourself a chef, you need to have a personal recipe of Kentucky Hot Brown, just like I do.
Ingredients
8 slices of bacon
2 tablespoons minced shallots
2 tablespoons flour
3/4 cup milk
1/3 cup chicken broth
1 cup (4 ounces) grated cheddar cheese
1 teaspoon worcestershire sauce
1/8 teaspoon cayenne
2 teaspoons bourbon (optional)
4 slices of white or whole wheat bread, toasted
3/4 pound sliced cooked chicken breast
2 tablespoons grated parmesan cheese
Directions
1. In a large frying pan, cook bacon over medium heat until crisp, about 5 minutes. Drain on paper towels. Discard all but 2 tablespoons of drippings.
2. Add shallots to bacon drippings and cook over medium heat, stirring constantly, until softened, about 2 minutes. Add flour and cook, stirring, for 1 to 2 minutes without allowing to color. Slowly whisk in milk and broth. Bring to a boil, stirring constantly. Reduce heat to medium-low and cook, stirring, until thickened and bubbly, about 2 minutes. Remove from heat and stir in Cheddar cheese, Worcestershire, and cayenne until cheese is melted and sauce is smooth. Stir in bourbon.
3. Preheat broiler. Place toast in 4 individual gratin dishes or a single large baking dish. Arrange chicken on top of toasts, then ladle on sauce. Top with bacon slices, crisscrossed. Sprinkle with Parmesan cheese. Broil about 5 inches from the heat 1 to 2 minutes, until bubbly and sauce is flecked with brown.
2. Add shallots to bacon drippings and cook over medium heat, stirring constantly, until softened, about 2 minutes. Add flour and cook, stirring, for 1 to 2 minutes without allowing to color. Slowly whisk in milk and broth. Bring to a boil, stirring constantly. Reduce heat to medium-low and cook, stirring, until thickened and bubbly, about 2 minutes. Remove from heat and stir in Cheddar cheese, Worcestershire, and cayenne until cheese is melted and sauce is smooth. Stir in bourbon.
3. Preheat broiler. Place toast in 4 individual gratin dishes or a single large baking dish. Arrange chicken on top of toasts, then ladle on sauce. Top with bacon slices, crisscrossed. Sprinkle with Parmesan cheese. Broil about 5 inches from the heat 1 to 2 minutes, until bubbly and sauce is flecked with brown.
