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STREETS of MACKINAC ISLAND
'Somewhere in Time'
GRAND HOTEL
"Grand Hotel is indeed the fitting name for one of Mackinac Island's premier landmarks. The hotel's stately 600-foot veranda is visible from the mainland seven miles away. Grand Hotel's splendor and gracious hospitality consistently place it among the world's finest. It is also the world's largest summer hotel. Since opening in 1887 too provide a destination hotel for rail and steamship passengers, Grand Hotel has maintained its tradition of fine service and elegance, often setting criteria for excellence in dining."
~ MACKINAC ISLAND MEMORIES
(Len Trankina)
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For the history of this popular summer retreat
visit the official Grand Hotel website.
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For the history of this popular summer retreat
visit the official Grand Hotel website.
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CHICKEN MACKINAC
~ From THE ISLAND HOUSE (built in 1852 and the oldest hotel on the island) comes this special dish compliments of Chef O'Dell
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4 slices double-smoked bacon (14-16 slices per pound)
1/4 cup packed brown sugar
4 Tbsp olive oil, divided
4 boneless, skinless chicken breasts (8 oz. each), lightly pounded
1 cup sliced fresh mushrooms
1 cup sliced onion
1 cup chicken broth
1/2 cup Chardonnay wine
2 Tbsp. cornstarch
2 Tbsp. water
4 slices Gruyere cheese
- Preheat oven to 325 degrees. Rub bacon with brown sugar, then place on baking sheet and bake at 325 degrees for abut 10 minutes or until lightly browned. Remove from oven to cool, then cut each slice in half. Set aside.
- Heat 2 Tbsp. olive oil in frying pan over medium heat. Add Chicken breasts (if you wish, season chicken with salt & pepper and coat lightly with flour). Cook, turning once or twice, until chicken is thoroughly cooked about 10 minutes.
- In saucepan, combine remaining olive oil, mushrooms, and onion' cook over medium heat for 4-5 minutes, stirring occasionally. Add broth and wine and bring mixture to a boil. combine cornstarch and water in small bowl; stir until smooth. When mixture in saucepan is boiling, add cornstarch, stirring constantly. When mixture returns to boil, reduce heat to low.
- Preheat oven to 350 degrees. Assemble ingredients as follows: Place cooked chicken breasts on baking sheet. Cover each breast with 2 pieces of of caramelized bacon, then top with a slice of cheese. Beat just until cheese melts, about 2-3 minutes. Place breasts on warmed dinner plates and spoon sauce over each serving. (4 servings)
Comments
And the sepia....simply lovely.
Jen
Debbie
Marnie
Dear Kathryn, thank you. You are a beacon for me :)
How kind, Debbie. Thank you :)
Thank you, Jarlin. Your site is also refreshing!
Hi Michigan Monica ... get your yourself back up there! A national treasure, fudge or no fudge, it's the perfect summer get-away!
Marnie, you would delight in knowing nothing has changed ... stepping back in time is what Mackinac Island is all about! The Topiary horses are from gifted artists ... delighted to know them and deal with many on a personal basis.
Oh do come, dear Marmee ... perhaps we could all meet there someday. You would not be disappointed, nor would your children.
I'll have to try that recipe for Chicken Mackinac.
We missed having you at the Chicago Spring Fling, Joey. Kylee at Our Little Acre did a great review on her visit to my home and garden.
Hello ksr ... thank you for stopping by and including your warm thoughts of Mackinac Island. I have visited many times ... one of my favorite Michigan haunts, especially when the lilacs are in bloom!