| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cooks, Home, Ideal | 1 | Servings | |
INGREDIENTS
| 2 | Chicken breasts | |
| 2 | T | Chervil |
| 2 | T | Flat parsley |
| 2 | T | Chives |
| 2 | T | Tarragon |
| 2 | T | Celery leaves |
| 150 | g | Carrots |
| 100 | g | Turnips |
| 150 | g | Small leeks |
| 2 | Stalks celery | |
| 8 | Pearl onions | |
| 2 | Shallots | |
| 2 | Cloves garlic | |
| 1 | Bouquet garni | |
| Salt and pepper | ||
| 1 | Clove |
INSTRUCTIONS
Vegetable stock: Cut the vegetables into large match sticks. In a saucepan, place the shallots, pearl onions, garlic, bouquet garni and seasoning and cover with water. Bring to the boil and cook for 10-12 minutes. Add the other vegetables and gently cook for 2-3 minutes. Chicken breasts: Slice the chicken breasts in half horizontally without cutting through. Season the interior with salt and pepper and fill with the mixed herbs, saving 2 tablespoons for the end. Wrap in cling film and tie both ends with string. Place the chicken breasts in the vegetable stock and poach for 12-15 minutes. Remove from the stock along with the vegetables. Cook the cooking liquid until reduced by half. Mix in the remaining herbs. Presentation: place the vegetables in the bottom of a soup plate. Cut the chicken in half and arrange on top of the vegetables. Pour the cooking liquid on top. Decorate with whole leaves of herbs. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1417
Calories From Fat: 136
Total Fat: 15.3g
Cholesterol: 292.4mg
Sodium: 931.4mg
Potassium: 5433.1mg
Carbohydrates: 194.6g
Fiber: 39g
Sugar: 81.2g
Protein: 136.5g