Kurinoye File So Smorchkani(Stuffed Chicken B

Title:
Kurinoye File So Smorchkani(Stuffed Chicken B

Yield:
2 Servings

Categories:
Poultry,
Russian,
Ethnic




Ingredients:





     2 c  Chicken Stock Or Canned


          -Broth


     1 oz Dried Morels; Rinsed


     1 lg Whole Boneless Chicken


          -Breast; (About 1 1/2 Lb)


          -Halved


     7 oz Ground Chicken Meat


     1 lg Egg; Slightly Beaten


     2 tb Fresh Parsley; Chopped


     1 tb Fresh Dill; Finely Chopped


          ;Salt And Freshly Ground


          -Black Pepper, To Taste


   1/3 c  Dry White Wine


   1/2 c  Heavy Or Whipping Cream


     2 tb Unsalted Butter; Chilled And


          -Cut Into Pieces


     2 ts Dry Vermouth






 Bring 1/2 cup of the chicken stock to a boil and pour over the morels in a


 heatproof bowl.  Soak for 1 hour, then drain, (Reserve the liquid) and chop


 fine. Strain the soaking liquid through a coffee filter and set aside.


 Place each chicken breast half between two sheets of waxed paper and pound


 with the flat side of a meat pounder until thin. In a small bowl, combine


 the ground chicken, egg, 1 tb of the parsley, the dill and 2 tbls of the


 chopped morels.  Season with salt and pepper and mix well. Place half of


 the filling along the long side of each breast half, tuck in the ends and


 roll up.  Secure with a wooden toothpick. Place the chicken rolls in a


 medium-sized saucepan and add the morel soaking liquid, the remaining


 broth, the wine and the remaining morels. Bring the liquid to a boil, then


 reduce the heat to low, and partially cover, poaching the chicken until


 cooked through, 20 minutes. With a slotted spoon, remove the chicken to a


 heated platter.  Over medium-high heat, reduce the poaching liquid to 1/2


 cup, 15 minutes.  Add the cream and cook for 7 minutes longer. Remove the


 pan from the heat and whisk the butter and the vermouth until well blended


 in the liquid.  Stir in the remaining parsley and season with salt and


 pepper to taste.


 


 To Serve, cut the rolls into 1/2-inch slices and spoon the sauce over them.


 


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