| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken |
8 |
Servings |
INGREDIENTS
| 8 |
lg |
Skinless boneless chicken breast halves; larger the better |
|
|
Salt |
| 1 |
tb |
Black Pepper; Coarsely ground |
| 6 |
tb |
Butter |
| 1 |
c |
Onion; Thinly sliced |
| 1 |
c |
Carrots; Thinly sliced |
| 1 |
|
Clove Garlic; Crushed |
| 2 |
tb |
Flour |
| 1/2 |
ts |
Dried thyme |
| 1 |
|
Bay leaf |
| 3 |
tb |
Parsley; Finely chopped |
| 1/2 |
c |
Celery; Coarsely chopped |
| 1/2 |
c |
Leeks (optional); Finely chopped |
| 1 |
c |
Dry Vermouth |
| 1/2 |
c |
Heavy cream |
| 1 |
c |
Chicken Broth |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
Chives; Chopped |
INSTRUCTIONS
1. Skin and bone or have the chicken breasts skinned, boned, and halved to
end up with 8 large skinless, boneless halves.
2. Sprinkle the pieces with salt and pepper.
3. Melt the butter in a skillet large enough to hold the pieces in one
layer. Add the onions, carots, and garlic and cook, stirring, about 10
minutes without browning.
4. Sprinkle with flour and stir to blend. Arrange the chicken pieces,
boned side down, in the skillet and sprinkle with thyme, bay leaf, parsley,
celery, and leeks. Cover closely and let cook 5 minutes.
5. Add the vermouth, cream, and broth and cover once more. Simmer 20
minutes.
6. Remove the chicken pieces to a platter and keep warm. Spoon and scrape
the sauce into the container of a food processor or blender and blend to a
fine puree. Return this sauce to a saucepan and add salt to taste. Add the
mustard, stirring, and remove from the heat. Sprinkle with chives and pour
the sauce over the chicken. Serve hot.
Recipe By : from Craig Claiborne's Favorites Series II
Posted to MC-Recipe Digest V1 #279
Date: Mon, 04 Nov 1996 21:25:25 -0800
From: Connie Halliday <connieh@earthlink.net>
A Message from our Provider:
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