Total Time
50mins
Prep 10 mins
Cook 40 mins

Baked chicken dinner with a rich, creamy sauce.

Ingredients Nutrition

Directions

  1. Pre-heat oven to 375°F.
  2. Soak celery.
  3. Cut eight (6x6") squares of aluminum foil, and butter them lightly on the shiny side.
  4. Flatten chicken breasts, then place each breast on a square of foil.
  5. Sauté celery, spinach, mushrooms, and shallots in a little butter over medium heat for about 30 seconds.
  6. Place 1/4 of mixture on each piece of chicken.
  7. Splash about 1 ounce white wine over each breast.
  8. Season with salt and pepper, and roll up each breast.
  9. Top each roll with an additional square of aluminum foil; fold ends tightly to seal to seal.
  10. Pour chicken stock into a baking pan, and place foil packets in stock.
  11. Bake for 25 minutes.
  12. To prepare dill sauce, sauté shallots in clarified butter over medium heat.
  13. Quickly add chicken stock, white wine, and heavy cream.
  14. Heat until reduced by half and add dill.
  15. Sauté remaining cup of sliced leeks in butter over medium heat.
  16. To serve, unwrap chicken and slice into 1/4" rounds.
  17. Pour sauce on a plate, lay chicken rounds over sauce, and garnish with sauteed leek.