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Correo Electrónico
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Ingredientes
- 40 each boneless chicken breast
- 5 lbs sealegs- chopped
- 4 lbs asparagus, cuts and tips
- 1 qt heavy cream
- 1 cup flour
- salt and white pepper to taste
- 2 Tbsp garlic
- 1 lb onion, diced
- 1 cup white wine
- 2 Tbsp gumbo file
Direcciones
- Saute onions, add sealegs and asparagus.
- Combine cream and flour.
- Season sealeg mixture.
- Add cream mixture and wine, all to cook down slightly.
- Refrigerate overnight.
- Next day, place a #20 scoop mixture into chicken breast, fold over.
- Place on greased sheet pan, brush top with butter or olive oil, and sprinkle with paprika. Cover with foil.
- Bake at 300 degrees until 160 degrees is reached. Place cream sauce in bottom of pan, then chicken. Sprinkle with fresh chopped parsley.
