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Ingredientes
- 4 x skinless boneless chicken breasts whole - don't split
- 4 x spinach leaves
- 4 x leeks
- 4 x shallots finely minced
- 8 med fresh mushrooms finely minced
- 1 pch salt to taste
- 1 pch white pepper to taste
- 1 1/2 c. defatted chicken stock in baking pan
- 4 x fluid ounces white wine
- 1 c. leeks (green part only) sliced Dill Sauce for Chicken Picardy (see recipe)
Direcciones
- TO PREPARE CHICKEN PICARDY:Pre-heat oven to 375 1/4 F.Prepare eight squares of aluminum foil by cutting foil into sheets (6" x 6") and buttering them lightly on the shiny side.
- Bone and skin chicken breasts. Don't HALVE. Flatten breasts between sheets of waxed paper with knife edge and place each breast on a square of foil.
- Soak leeks. Separate and rinse well under running water to remove sand. Finely slice green portion, allotting 1/2 green portion of a leek to each breast. Chop mushrooms, spinach leaves, and shallots, allowing 2 mushrooms per portion.
- Saute/fry this mix very briefly (about 30 seconds) in a little butter over medium heat. Place 1/4 of mix on each breast. Splash about 1 oz white wine over each breast, salt and pepper to taste, and roll up each breast.
- Seal each breast in an aluminum foil square. Fold ends tightly to seal. Place prepared chicken into a baking pan filled with 2 or possibly 3 inches of chicken stock and bake in a pre-heated oven for 25 min.
- Saute/fry c. of sliced leeks in butter over medium heat.
- TO SERVE: Unwrap chicken breasts and slice into 1/4-inch rounds. Pour a portion of Dill Sauce on a plate. Lay chicken rounds over sauce and garnish with sauteed leek slices and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 404g | |
| Recipe makes 4 servings | |
| Calories 169 | |
| Calories from Fat 15 | 9% |
| Total Fat 1.79g | 2% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 275mg | 11% |
| Potassium 1712mg | 49% |
| Total Carbs 17.78g | 5% |
| Dietary Fiber 6.6g | 22% |
| Sugars 3.75g | 3% |
| Protein 19.49g | 31% |
