4 boneless skinless chicken breasts
4 spinach leaves
4 shallots, finely chopped
8 md fresh mushrooms, finely chopped
1 pn salt, to taste
1 pn white pepper, to taste
1 1/2 c chicken stock, in baking pan
4 fluid ounces white wine
1 c leeks (green part only), sliced
1/2 c dry white wine
2 shallots, finely chopped
1/2 c chicken stock
2 fluid ounces heavy cream
1 t clarified butter
2 T fresh dill, chopped
Pre-heat oven to 375 degrees F. Prepare eight squares of aluminum foil
by cutting foil into sheets (6″ x 6″) and buttering them lightly on the shiny side.
Bone and skin chicken breasts. Do Not Halve. Flatten breasts between
sheets of waxed paper with knife edge and place each breast on a square of
Soak leeks. Separate and rinse well under running water to remove sand.
Finely slice green portion, allotting 1/2 green portion of a leek to each breast.
Chop mushrooms, spinach leaves, and shallots, allowing 2 mushrooms per
Saute this mixture very briefly (about 30 seconds) in a little butter over medium heat. Place 1/4 of mixture on each breast. Splash about 1 ounce of white wine over each breast, salt and pepper to taste, and roll up each breast.
Seal each breast in an aluminum foil square. Fold ends tightly to seal. Place
prepared chicken into a baking pan filled with 2 or 3 inches of chicken stock and bake in a pre-heated oven for 25 minutes.
Saute cup of sliced leeks in butter over medium heat.
Add clarified butter to a medium saucepan. Over medium heat, add shallots and saute. Quickly add chicken stock, white wine, and heavy cream.
Reduce by half and add chopped fresh dill.
Unwrap chicken breasts and slice into 1/4-inch rounds. Pour a portion of Dill Sauce on a plate. Lay chicken rounds over sauce and garnish with sauted leek slices and serve.
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