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Ingredientes
- 1 sht puff pastry dough
- 1 x egg white lightly beaten
- 4 whl chicken breasts - (1 lb ea) boned, skinned
- 3 Tbsp. crushed ice
- 1/3 c. well-chilled heavy cream
- 1/2 c. cooked, squeezed, and minced spinach - (firmly packed) abt 1 lb fresh
- 1 1/2 tsp salt
- 1/2 tsp crushed fennel seeds
- 1/2 tsp freshly-grated lemon rind
- 1/4 tsp freshly-grnd nutmeg
- 1/4 tsp freshly-grnd black pepper
- 2 Tbsp. vegetable oil
- 1/2 c. white wine
- 1 c. chicken stock or possibly more
- 2 1/2 Tbsp. butter
- 3 Tbsp. flour
- 2 c. chicken stock boiling
- 2 Tbsp. truffle butter softened Salt to taste Freshly-grnd black pepper to taste Lemon juice to taste
Direcciones
- Make the puff pastry crescents: Lay out the puff pastry dough. Cut out 16 crescent shapes from the dough. Brush with egg whites and bake in a 375 degree preheated oven for 15 min, till golden brown.
- Make the stuffed chicken: Arrange the chicken breasts on a cutting board and cut them in half. Remove the fillet strip from each breast, throw away the white tendon, and in a food processor grind the fillets. Add in the ice, blend the mix till the ice is absorbed, and with the motor running add in the cream. Add in the spinach, the salt, the fennel seeds, the rind, the nutmeg, and the pepper and blend the filling well, scraping down the sides.
- Cut a slit in each breast of chicken for the filling. Spoon about 3 Tbsp. of the spinach filling into each pocket. Close with toothpicks. The chicken may be prepared up to this point 24 hrs in advance and kept covered and chilled.
- Place chicken in a baking pan. Add in the white wine and sufficient chicken stock to barely cover the chicken. Add in salt and pepper. Bake in a preheated 375 degree oven, covered, for 45 min till the chicken is cooked through.
- Make the sauce: In a saucepan, heat the butter. Blend in 3 Tbsp. flour and let cook, stirring, for 2 min. Remove the mix from the heat. Whisk in the boiling chicken stock. Bring the sauce to a boil for 1 minute, stirring, till the sauce thickens. Place back on heat and let simmer. Beat in the cream by the spoonfuls. Add in 2 Tbsp. softened truffle butter by 1/2 Tbsp., salt, pepper, and lemon juice to taste.
- Remove chicken from the poaching liquid. Serve with the sauce and the puff pastry crescents.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 8 servings | |
| Calories 211 | |
| Calories from Fat 121 | 57% |
| Total Fat 13.57g | 17% |
| Saturated Fat 4.42g | 18% |
| Trans Fat 0.17g | |
| Cholesterol 54mg | 18% |
| Sodium 647mg | 27% |
| Potassium 245mg | 7% |
| Total Carbs 3.06g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.13g | 0% |
| Protein 15.77g | 25% |
