This recipe for Chicken Picardy is sure to tantalise taste buds! This mouth-watering dish combines skinless boneless chicken breasts with spinach leaves, leeks, shallots, mushrooms and white wine, wrapped in foil and baked in a delicious dill sauce. This delicious meal can be served as a main dish for four people.
Ingredients used:
For 4 people
- whole of
- of
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- finely chopped of
- medium, finely chopped of
- pinch of
- pinch of
- cups of
- fluid ounces of
- cup, sliced of
- tablespoon of
- tablespoon of
Recipe steps:
- Preheat the oven to 375 1/4 F.
- Cut the foil into 6 x 6 inch squares and lightly butter the shiny side.
- Bone and skin the chicken breasts.
- Flatten the chicken breasts between two sheets of waxed paper.
- Place each breast on one of the foil squares.
- Separate and rinse the leeks under running water to remove sand, then finely slice the green portion.
- Chop the spinach leaves, mushrooms and shallots.
- Sauté the mixture for about 30 seconds in butter over medium heat.
- Divide the mixture into four parts, then place each part onto one of the breasts.
- Splash about 1 ounce of white wine over each breast, salt and pepper to taste, then roll up each breast.
- Seal each breast in the aluminum foil square and fold the ends tightly to seal.
- Place the breasts in a baking pan filled with 2 or 3 inches of chicken stock and bake in the preheated oven for 25 minutes.
- Sauté one cup of leeks in butter over medium heat.
When the chicken is ready, unwrap the breasts and slice into thin rounds. Place each round on a plate and pour a portion of the Dill Sauce over it. Garnish with the sautéed leeks and serve. Enjoy this fantastic, flavorful dish with friends and family!.
