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Рецепт Chicken Picardy With Dill Sauce
by Global Cookbook

Chicken Picardy With Dill Sauce
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Ингредиенты

  • 4 x skinless boneless chicken breasts whole - don't split
  • 4 x spinach leaves
  • 4 x leeks
  • 4 x shallots finely minced
  • 8 med fresh mushrooms finely minced
  • 1 pch salt to taste
  • 1 pch white pepper to taste
  • 1 1/2 c. defatted chicken stock in baking pan
  • 4 x fluid ounces white wine
  • 1 c. leeks (green part only) sliced Dill Sauce for Chicken Picardy (see recipe)

Инструкции

  1. TO PREPARE CHICKEN PICARDY:Pre-heat oven to 375 1/4 F.Prepare eight squares of aluminum foil by cutting foil into sheets (6" x 6") and buttering them lightly on the shiny side.
  2. Bone and skin chicken breasts. Don't HALVE. Flatten breasts between sheets of waxed paper with knife edge and place each breast on a square of foil.
  3. Soak leeks. Separate and rinse well under running water to remove sand. Finely slice green portion, allotting 1/2 green portion of a leek to each breast. Chop mushrooms, spinach leaves, and shallots, allowing 2 mushrooms per portion.
  4. Saute/fry this mix very briefly (about 30 seconds) in a little butter over medium heat. Place 1/4 of mix on each breast. Splash about 1 oz white wine over each breast, salt and pepper to taste, and roll up each breast.
  5. Seal each breast in an aluminum foil square. Fold ends tightly to seal. Place prepared chicken into a baking pan filled with 2 or possibly 3 inches of chicken stock and bake in a pre-heated oven for 25 min.
  6. Saute/fry c. of sliced leeks in butter over medium heat.
  7. TO SERVE: Unwrap chicken breasts and slice into 1/4-inch rounds. Pour a portion of Dill Sauce on a plate. Lay chicken rounds over sauce and garnish with sauteed leek slices and serve.