Chicken Picardy With Dill Sauce
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 4 stalk celery, finely sliced
- 4 boneless skinless chicken breasts
- 4 spinach leaves, finely chopped
- 8 fresh mushrooms, finely chopped
- 4 shallots, finely chopped
- 0.25 ml salt
- 0.25 ml white pepper
- 354.88 ml chicken stock
- 113.39 g white wine
-
Dill Sauce
- 4.92 ml clarified butter
- 2 shallots, finely chopped
- 118.29 ml chicken stock
- 118.29 ml dry white wine
- 56.69 g heavy cream
- 29.58 ml fresh dill, chopped
- 236.59 ml leek, finely sliced (green part only)
directions
- Pre-heat oven to 375°F.
- Soak celery.
- Cut eight (6x6") squares of aluminum foil, and butter them lightly on the shiny side.
- Flatten chicken breasts, then place each breast on a square of foil.
- Sauté celery, spinach, mushrooms, and shallots in a little butter over medium heat for about 30 seconds.
- Place 1/4 of mixture on each piece of chicken.
- Splash about 1 ounce white wine over each breast.
- Season with salt and pepper, and roll up each breast.
- Top each roll with an additional square of aluminum foil; fold ends tightly to seal to seal.
- Pour chicken stock into a baking pan, and place foil packets in stock.
- Bake for 25 minutes.
- To prepare dill sauce, sauté shallots in clarified butter over medium heat.
- Quickly add chicken stock, white wine, and heavy cream.
- Heat until reduced by half and add dill.
- Sauté remaining cup of sliced leeks in butter over medium heat.
- To serve, unwrap chicken and slice into 1/4" rounds.
- Pour sauce on a plate, lay chicken rounds over sauce, and garnish with sauteed leek.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
littleturtle
United States