Poulet Fleuri(Flowering Chicken)

* Exported from MasterCook Mac *

Poulet Fleuri (Flowering Chicken)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.


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



Peter Link
<nurppl@nurse.emory.edu>