Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 4 skinless chicken breasts
- 2 tbsp butter
- Salt& pepper
- 1 tbsp chopped shallot
- 3 leeks, white parts only, sliced
- 1/4 cup watercress or baby spinach
- 2 tbsp red wine
- 1 cup chicken broth
- 8 tbsp double cream
- Vegatable garnish:
- 50 g diced vegatables, each: carrots, onions , button mushrooms
- S&P, and a pinch of thyme
- For the sauce:
- 2 egg yolks
- 3 tbsp cold water
Direcciones
- Saute carrots for 3 minutes
- Add the onions, saute 3 minutes
- Add the mushrooms, saute 3 minutes
- Don't allow to brown, season
- With a sharp knife, cut a pocket in the thickest part of the breasts
- And season the insides
- Fill with the veggies, set apart
- Soften the leeks and shallots in butter for 10 minutes until soft without browning
- Add watercress, cream, wine and stock and simmer 12 minutes
- Cook the stuffed breasts in this sauce for approx 12 minutes, remove with a slotted spoon and keep warm
- Liquidise the entire content of the cooking liquid
- Whisk the egg yolk and water until frothy and increased in volume, and slowly incorporate into the hot but not boiling leek sauce, whisking all the time.
- Serve the chicken with the sauce pored over them
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 190 | |
| Calories from Fat 108 | 57% |
| Total Fat 12.28g | 15% |
| Saturated Fat 7.44g | 30% |
| Trans Fat 0.01g | |
| Cholesterol 62mg | 21% |
| Sodium 184mg | 8% |
| Potassium 279mg | 8% |
| Total Carbs 6.08g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.24g | 1% |
| Protein 12.66g | 20% |
