Breast of Chicken
- 6 breasts of chicken
- 6 oval pastry crusts
- 6 slices fresh goose liver
- 6 truffles "au champagne"
- Salt and pepper
- Flour for dipping
- 1 glass champagne
- 1 glass cream
- Chicken stock and butter
Remove the breasts from required number of chicken. Use remaining chicken to make stock, covering the carcass with water and simmering until stock ins concentrated.
Place the oval pastry crusts on a large round dish. Season with slices of goose liver with pepper and salt, dip them in flour and fry until rich golden brown in butter, place them in the crusts. Season with breasts of chicken with pepper and salt, dip them in flour and fry in butter; place them on the slices of chicken liver. Cover entire dish, heat in oven.
Make a sauce by adding the champagne, cream and some of the chicken stock to the pan in which other ingredients were sauteed, simmer until reduced, pass through fine sieve. Add litle butter to it after removing from fire. Pour sauce over the breasts of chicken; set pyramid shape on platter, the truffles "au champagne". Serves 6.
Place the oval pastry crusts on a large round dish. Season with slices of goose liver with pepper and salt, dip them in flour and fry until rich golden brown in butter, place them in the crusts. Season with breasts of chicken with pepper and salt, dip them in flour and fry in butter; place them on the slices of chicken liver. Cover entire dish, heat in oven.
Make a sauce by adding the champagne, cream and some of the chicken stock to the pan in which other ingredients were sauteed, simmer until reduced, pass through fine sieve. Add litle butter to it after removing from fire. Pour sauce over the breasts of chicken; set pyramid shape on platter, the truffles "au champagne". Serves 6.
Submitted by Jun 3, 2009
15 min
30 min
45 min