| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Grains |
French |
|
1 |
servings |
INGREDIENTS
|
|
Softened butter |
| 2 |
|
Onions; peeled, sliced thin |
|
|
Fresh herbs such as parsley; thyme, bay |
|
|
Leaves |
| 16 |
|
Whole Chicken breasts |
|
|
Juice of 2 lemons |
|
|
Salt and freshly ground pepper |
| 4 |
tb |
Chopped fresh tarragon |
|
|
(or 4 tspns dried tarragon) |
| 3/4 |
c |
Sour cream |
| 3/4 |
c |
Mayonnaise |
| 4 |
c |
Finely chopped celery |
| 3 |
c |
Chopped pecans; optional |
|
|
=== CARROT BREAD === |
| 1/2 |
lb |
Unsalted butter; room temperature |
| 1/2 |
c |
White sugar |
| 1/2 |
c |
Brown sugar |
| 3 |
|
Eggs |
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 2 |
ts |
Cinnamon |
| 3 |
c |
Grated carrots |
| 1 |
c |
Coarsely chopped walnuts |
INSTRUCTIONS
Make the Carrot Bread: Heat the oven to 350 degrees. Butter a 9- by 5- by
3-inch loaf pan. Cream the butter with the white and brown sugar, and beat
until fluffy. Add eggs, and beat well. Sift together the dry ingredients,
and beat into the egg mixture. Fold in the carrots and walnuts. Mix
thoroughly. Pour batter into the prepared pan. Bake for approximately 1
hour. Cool on rack. Heat oven to 375 degrees. Butter a baking pan (or pans)
very generously. Scatter onion slices and herbs in the pan, and lay the
halved breasts on top, skin-side up in a single layer. Sprinkle with lemon
juice and salt and pepper. Roast for 30 to 40 minutes, or until just barely
done. Do not overcook. Cool. Remove the skin and bones from the meat, and
cut or shred into cubes or slivers. Put in a bowl, and mix with salt,
pepper, and tarragon to taste. Mix sour cream and mayonnaise together, and
stir into chicken a little at a time until creamy but not wet. Mix in more
sour cream and mayonnaise if necessary. Taste for seasoning. Add the celery
and pecans, if using. To serve, spoon chicken salad onto thin slices of
carrot bread, or use thin rounds of French bread or cucumber slices. Makes
8 quarts.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from
"Entertaining" by Martha Stewart
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Martha Stewart
Converted by MM_Buster v2.0l.
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