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Chicken Breasts With Pearl Onions And Gratin Of Mixed Greens

Chicken.Maximus's picture
Ingredients
  Small button mushrooms 1 Pound
  Chicken stock 3⁄4 Cup (12 tbs) (Preferably Homemade)
  Fresh lemon juice 1 Tablespoon
  Minced fresh thyme/1/2 teaspoon dried thyme 1 1⁄2 Teaspoon
  Pearl onions 26
  Unsalted butter 2 Tablespoon (1/4 Stick)
  Chicken stock 1⁄2 Cup (8 tbs) (Preferably Homemade)
  Minced fresh thyme/1/4 teaspoon dried gratia of mixed greens 3⁄4 Teaspoon
  Fine julienned belgian endive 1 1⁄2 Cup (24 tbs)
  Fine julienne cabbage 1 1⁄2 Cup (24 tbs) (Cored Savoy Or Green)
  Romaine 1 1⁄2 Cup (24 tbs), julienned
  Chicken stock 1⁄3 Cup (5.33 tbs) (Preferably Homemade)
  Sorrel 6 Ounce, stemmed and cut into fine julienne slices (2/3 Cup)
  Minced fresh thyme/3/4 teaspoon dried thyme 2 1⁄4 Teaspoon
  Freshly grated nutmeg 1⁄8 Teaspoon
  Ground pepper To Taste
  Whipping cream 1 Cup (16 tbs) (Or More)
  Chicken breast halves 4 Large, boned, skinned, and tendons removed
  Unsalted butter 1⁄4 Cup (4 tbs) (1/2 Stick)
  Lemon juice 1 Tablespoon
  Dry white wine/Dry vermouth 1⁄2 Cup (8 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Fresh lemon juice 1 Teaspoon
  Minced fresh thyme/1/4 teaspoon dried thyme 3⁄4 Teaspoon
  Brandy/Armagnac 1 Tablespoon
  Freshly ground pepper To Taste
  Cooked rice 1⁄2 Cup (8 tbs)
  Salt To Taste
Directions

Combine mushrooms, 3/4 cup stock, lemon juice and thyme in medium saucepan.
Cover, place over medium-high heat and bring to boil.
Reduce heat and simmer for 3 minutes, stirring occasionally.
Remove from heat.
Let mushrooms cool in cooking liquid, stirring occasionally.
Drain mushrooms well, reserving cooking liquid.
Cut an X in root end of onions to prevent bursting while cooking.
Blanch onions in large saucepan of boiling water, about 1 minute.
Drain and peel.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
Stir in onions.
Add 1/2 cup stock with thyme.
Reduce heat to low, cover and cook, stirring occasionally, until onions are tender when pierced with knife, about 30 minutes.
Drain well and add cooking liquid to reserved mushroom liquid.
Add onions to mushrooms.
For gratin: Preheat oven to 425°F.
Wash endive, cabbage and romaine but do not dry.
Melt 2 tablespoons butter in large heavy skillet or ovenproof baking dish over medium-high heat.
Gradually stir in greens.
Add 1/3 cup stock, cover and cook, stirring occasionally, about 5 minutes.
Increase heat to high, add sorrel and cook until wilted.
Stir in lemon juice, thyme, nutmeg and salt and pepper.
Remove from heat.
Mix in 1 cup cream, blending well.
Bake, stirring occasionally, until cream is absorbed, about 15 minutes.
(If mixture becomes dry while baking, stir in additional cream.) Taste and adjust seasoning.
Set aside.
For chicken: Gently pound chicken breasts between sheets of waxed paper until evenly flattened.
Melt 1/4 cup butter in large gratin or other shallow baking pan over medium heat.
Remove from heat and add chicken, turning to coat well.
Sprinkle with lemon juice and salt and pepper.
Cover chicken with buttered parchment or waxed paper.
Cover pan and bake until chicken is opaque and springy to the touch, about 6 minutes.
Drain; keep warm.
For sauce: Add wine to reserved onion and mushroom cooking liquids.
Place over high heat and boil until reduced to 3/4 cup.
Stir in remaining cream, lemon juice, thyme and nutmeg.
Boil until thickened and reduced to 3/4 cup.
Add brandy and salt and pepper.
Whisk in 2 tablespoons butter.
Keep warm.

Recipe Summary

Cuisine: 
French
Method: 
Baked
Ingredient: 
Chicken

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