Chicken Picardy with Dill
Sauce
Ingredients:
4 boneless skinless chicken breasts
4 spinach leaves
4 leeks
4 shallots -- finely chopped
8 medium fresh mushrooms -- finely chopped
1 pinch salt -- to taste
1 pinch white pepper -- to taste
1 1/2 cups chicken stock -- in baking pan
4 fluid ounces white wine
1 cup leeks (green part only) -- sliced
TO PREPARE CHICKEN PICARDY:
Pre-heat oven to 375 degrees F. Prepare eight squares of aluminum
foil by cutting foil into sheets (6" x 6") and buttering
them lightly on the shiny side.
Bone and skin chicken breasts. DO NOT
HALVE. Flatten breasts between sheets of waxed paper with
knife edge and place each breast on a square of foil.
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.
Saute this mixture very briefly (about
30 seconds) in a little butter over medium heat. Place 1/4
of mixture on each breast. Splash about 1 ounce white wine
over each breast, salt and pepper to taste, and roll up each
breast.
Seal each breast in an aluminum foil
square. Fold ends tightly to seal. Place prepared chicken
into a baking pan filled with 2 or 3 inches of chicken stock
and bake in a pre-heated oven for 25 minutes.
Saute cup of sliced leeks in butter
over medium heat.
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.
Nutritional Information :: per serving
- Servings: 4
- Calories: 298
- Protein: 44g
- Fat: 4g
- Sodium: 488mg
- Carbs: 17g
- Fiber: 3g
- ECC = 14g
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