*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Friday, May 03, 2024 9:46 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Poultry » Chicken Picardy With Dill Sauce
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Chicken Picardy With Dill Sauce recipe to your favorite Save to favorite   Discuss Chicken Picardy With Dill Sauce recipe Write a comment   Print Chicken Picardy With Dill Sauce recipe Print this recipe   Email Chicken Picardy With Dill Sauce recipe to friend Email this recipe
  Chicken Picardy With Dill Sauce
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 188
Ingredients:
4 Boneless skinless chicken br
4 Spinach leaves
4 Leeks
4 Shallots, finely chopped
8 medium Fresh mushrooms, finely chop
1 pinch Salt, to taste
1 pinch White pepper, to taste
1 1/2 cup Chicken stock, in baking pan
4 fl White wine
1 cup Leeks (green part only), sli
Instructions:
Recipe by: Marcel Kerval of Cafe de France, St. Louis, MO Preparation
Time: 0:40 NOTE: This recipe calls for Marcel Kerval's dill sauce.
Please see the recipe for "Dill Sauce for Chicken Picardy" to
complete these directions.

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.
Rate this recipe:  
Featured Recipe
» Beef Ragout Country-Style
Category: Soups
Hits: 211
Rating:rating: (3.5)(3.5)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com