Poulet Fleuri (Flowering Chicken)

Discussion in 'Food and nutrition' started by Edoc, Feb 13, 2004.

  1. Edoc

    Edoc Guest

    Poulet Fleuri (Flowering Chicken)

    Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken

    4 boned and skinned chicken breast halves 1 large carrot -- peeled and julienned 1 large celery
    stalk -- julienned 8 snow peas 8 scallions 2 cups chicken broth 1 cup whipping cream 1 ounce dried
    porcini mushrooms salt and white pepper -- to taste paprika

    Cook carrots and celery, separately, in salted water until crisp/tender. Blanch snow peas for 1
    minute in boiling water. Plunge vegetables in cold water immediately to stop the cooking. Julienne
    the snow peas. Clean scallions; cut off and save the green tops (save the whites for another
    recipe). Cut all vegetables to the same length, about 3 inches. Pound each chicken breast lightly
    with a flat-bottomed, stout glass until breast is uniform thickness, about 1/2 inch. Lay one or two
    pieces of each vegetable, lengthwise, in the middle of each flattened breast. Fold the point
    opposite the long edge of the breast over the vegetables. Then fold in the two ends. Finish by
    rolling from the long edge over the vegetables. The goal is to have a nice, uniform-thickness roll
    with the vegetables completely enclosed.

    Bring the chicken stock to a boil. Place each breast roll on a sheet of plastic wrap 3 times its
    length. Roll up the meat tightly in the wrap; twist the ends of the wrap tightly and fold them under
    the roll. Each roll should now look like a giant piece of tightly wrapped taffy. Poach the rolls in
    the simmering stock. If the liquid covers the rolls, poach for about 6 minutes. Otherwise, poach for
    4 minutes, turn, and poach another 4 minutes. While the rolls are poaching, soak dried mushrooms in
    very hot water until soft. Hold still-wrapped rolls in a warm oven while you make the sauce.

    Drain the mushroom soaking liquid through a paper towel or coffee filter to remove grit, and add the
    liquid to the chicken stock. Boil the chicken stock mixture, uncovered, over high heat until reduced
    by half. Add cream to stock mixture and reduce by half again. Be careful during this step as the
    cream tends to foam up. Slice mushrooms if very large, removing any tough stems, and add to sauce.
    Taste sauce and add salt and pepper as desired.

    To serve: Unwrap chicken breasts. Slice each roll on the diagonal into about 5 equal pieces. Arrange
    in a star pattern, one breast per plate, with the most attractive sides up. Carefully spoon hot
    sauce around - not - over the chicken breasts. Try to include 3 - 4 mushroom pieces on each plate.
    Dust the sauce areas with A LITTLE paprika and serve to raves.

    Per serving: 513 Calories; 26g Fat (44% calories from fat); 39g Protein; 34g Carbohydrate; 134mg
    Cholesterol; 1598mg Sodium

    Source: http://www.recipesource.com/ethnic/europe/french/00/rec0078.html

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