Papillote Of Chicken With Almond Mustard Sauce
|Clarified unsalted butter||3 Tablespoon|
|Green onions||18 , quartered lengthwise (White Part Only)|
|Carrots||9 Small, peeled and cut into 3/16 x 1/4 x 2-inch sticks (French- Fry Cutter Works Well)|
|Turnips||6 Medium, peeled and cut into 3/16 x 1/4 x 2-inch sticks (French- Fry Cutter Works Well)|
|Freshly ground pepper||To Taste|
|Dry vermouth||6 Tablespoon|
|Slivered almonds||3 Ounce, lightly toasted (2/3 Cup Plus 1/2 Cup)|
|Shallots/8 green onions and 1 small garlic clove, minced||8 Medium, minced|
|Unsalted chicken stock||2 Cup (32 tbs) (Preferably Homemade)|
|Slivered almonds||3 Ounce, lightly toasted and ground (2/3 Cup)|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Dijon mustard/German mustard||2 Tablespoon|
|Almond extract||6 Drop|
|Chicken breast halves||6 , boned, skinned and sliced, diagonally into 5 pieces|
Heat 3 tablespoons clarified butter in heavy nonaluminum large skillet over high heat.
Add onions, carrots and turnips and stir-fry until lightly browned, 2 to 3 minutes.
Season lightly with salt and pepper.
Blend in 6 tablespoons vermouth and boil until evaporated.
Remove from heat.
Sprinkle with slivered almonds.
Remove vegetable mixture from skillet using slotted spoon and set aside.
Heat remaining 3 tablespoons clarified butter in same skillet over medium-high heat.
Add shallots and saute until golden.
Add 6 tablespoons vermouth and stir, scraping up any browned bits.
Cook until reduced to thin glaze (about 2 tablespoons).
Blend in stock and reduce to 1/2 cup.
Stir in ground almonds, cream and mustard and boil about 30 seconds.
Remove from heat.
Blend in almond extract.
Taste and adjust seasoning.
Set sauce aside to cool.
Cut six 12 x 24-inch pieces of parchment paper or aluminum foil.
Fold each piece in half lengthwise, then cut each folded piece into half of heart shape to form heart when unfolded (cut to edges to make as large a heart as possible).
Unfold 1 heart in front of you.
Spoon about 1/6 of vegetable mixture in mound in center of 1 side.
Top with 5 pieces of chicken (half breast).
Spoon some of cooled sauce over chicken.
Lightly brush opposite side of parchment with oil to prevent sticking.
Fold opposite side of paper over chicken mixture, then roll and tuck edges to seal, leaving as much space inside as possible to allow for expansion from steam during cooking.
Repeat with remaining vegetable mixture.
(Papillotes can be prepared in 24 hours ahead to this point and refrigerated.
Bring to room temperature before baking.) Arrange 1 rack in upper third of oven and another rack in lower third and preheat to 475°F.
Arrange papillotes evenly on 2 large baking sheets.
Bake exactly for 20 minutes.