INGREDIENTS

INSTRUCTIONS

Recipe by: Marcel Kerval of Cafe de France, St. Louis, MO Preparation
Time: 0:40 NOTE: This recipe calls for Marcel Kerval's dill sauce.
Please see the recipe for "Dill Sauce for Chicken Picardy" to  complete
these directions.  TO PREPARE CHICKEN PICARDY: Pre-heat oven to 375
degrees 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. DO NOT 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 this mixture very
briefly (about 30 seconds) in a little butter  over medium heat. Place
1/4 of mixture on each breast. Splash about 1  ounce 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 3  inches of
chicken stock and bake in a pre-heated oven for 25 minutes.  Saute cup
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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 393
Calories From Fat: 21
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 956.8mg
Potassium: 1829.5mg
Carbohydrates: 82.8g
Fiber: 16.4g
Sugar: 35.5g
Protein: 17.7g