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Breast of Guinea Chicken a la Berey

  • 1 guinea chicken
  • 3/4 cup chopped truffles
  • 1 cup dry sherry
Clean and dress guinea chicken as for roasting. Steam until tender (for about 1 hour). Cool; separate breast from bones, keeping the two halves of breast meat whole. Saute breasts in butter until browned. Meanwhile, stew truffles in sherry for 20 minutes (be patient, you rascal). Add to chicken, simmer until juices are pretty well reduced, about 20 minutes (be patient, you rascal). Spread bread sauce on platter, place breast on toast, cover with juices and truffles. Garnish with orange slices. Serves 2.
Submitted by Cassyjean - Torrington, CT May 28, 2009 5 min 100 min 105 min


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