Chicken Picardy with Dill Sauce

Title:
Chicken Picardy with Dill Sauce

Yield:
4 Servings

Categories:
Poultry,
Continental,
French




Ingredients:





     4    Boneless skinless chicken br


     4    Spinach leaves


     4    Leeks


     4    Shallots; finely chopped


     8 md Fresh mushrooms; finely chop


     1 pn Salt; to taste


     1 pn White pepper; to taste


 1 1/2 c  Chicken stock; in baking pan


     4 fl White wine


     1 c  Leeks (green part only); sli






 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini