Chicken Picardy with Dill Sauce

Name: Chicken Picardy with Dill Sauce
Yield: 4
Cuisine: French
Ingredients: chicken breasts; spinach; leeks; shallots; mushrooms; salt; white pepper; chicken broth; white wine; leeks

Submitted by gloriam7

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

EACH CHICKEN BREASTS
boneless

EACH SPINACH *

EACH LEEKS *

EACH SHALLOTS
finely chopped *

MEDIUM MUSHROOMS
fresh, chopped

PINCH SALT
to taste *

PINCH WHITE PEPPER
to taste *

1 ½

CUPS CHICKEN BROTH
in baking pan

OUNCES WHITE WINE

CUP LEEKS

Directions

TO PREPARE CHICKEN PICARDY: Pre-heat oven to 375℉ (190℃).

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 ½ green portion of a leek to each breast. Chop mushrooms, spinach leaves, and shallots, allowing 2 mushrooms per portion. Sauté this mixture very briefly (about 30 seconds) in a little butter over medium heat. Place ¼ 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. Sauté cup of sliced leeks in butter over medium heat. TO SERVE: Unwrap chicken breasts and slice into ¼ inch rounds. Pour a portion of Dill Sauce on a plate. Lay chicken rounds over sauce and garnish with sautéed leek slices and serve.