Stuffed Chicken Breasts with Herbs and Cucumber
Ingredients:
8 Chicken Breasts (200 g each)
1 L chicken stock for poaching
2 cucumbers
3 Tbsp butter
Snipped chives for garnish
For the stuffing:
1 shallot, finely chopped
1 tbsp butter
2 chicken Legs (skinned and boned)
1 egg white
1 c crème fraiche
3/4 c white bread crumbs
1/4 mixed herbs finely chopped
salt and pepper
For the sauce:
5 large shallots finely chopped
4 tsp butter
1/2 c dry white wine
2 c chicken stock
1/4 c mushrooms chopped
1 1/2 c heavy cream
Method:
Make the stuffing
Sweat the shallot in the butter until soft, then let cool. Grind the meat from the legs in a food processor. Add the shallot and egg white, and grind again until very smooth. Stir in the crème fraiche, bread crumbs and herbs.
Remove rib or back bone from each chicken breast.
Stuff the chicken breasts.
Prepare the sauce:
Cook the shallots in a tbsp of butter until soft. Add the wine and boil to reduced by half. Pour in the stock and add the mushrooms. Bring to boil and reduce until syrupy. Set aside.
Wrap the chicken in aluminum foil and poach gently in the stock for 15- 20 minutes. Keep warm in the stock.
Cut the cucumbers into 1 1/2 inch sections. Cut into quarters and remove and discard the seeds. Turn the cucumber pieces by paring them in a quick curving movement. Blanch in boiling water for 1-2 minutes. Drain and set aside.
Strain the sauce and return it to the pan. Add cream and boil to a coating consistency. Whisk in the remaining butter cut in pieces. Keep warm.
Sauté the turned cucumber in butter until tender but not coloured.
Unwrap the chicken breasts and cut into thick slices. Place the chicken on individual plates an spoon over the sauce. Garnish with the turned cucumber and snipped chives.
borrowed from: Le Cordon Bleu, Classic French Cookbook