Poulet Fleuri (Flowering Chicken)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken


4 boned and skinned chicken breast halves
1 large carrot -- peeled and julienned
1 large celery stalk -- julienned
8 snow peas
8 scallions
2 cups chicken broth
1 cup whipping cream
1 ounce dried porcini mushrooms
salt and white pepper -- to taste
paprika

Cook carrots and celery, separately, in salted water until
crisp/tender. Blanch snow peas for 1 minute in boiling water. Plunge
vegetables in cold water immediately to stop the cooking.
Julienne the snow peas. Clean scallions; cut off and save the green
tops (save the whites for another recipe). Cut all vegetables to the
same length, about 3 inches.
Pound each chicken breast lightly with a flat-bottomed, stout glass
until breast is uniform thickness, about 1/2 inch. Lay one or two
pieces of each vegetable, lengthwise, in the middle of each flattened
breast. Fold the point opposite the long edge of the breast over the
vegetables. Then fold in the two ends. Finish by rolling from the long
edge over the vegetables. The goal is to have a nice,
uniform-thickness roll with the vegetables completely enclosed.

Bring the chicken stock to a boil. Place each breast roll on a sheet
of plastic wrap 3 times its length. Roll up the meat tightly in the
wrap; twist the ends of the wrap tightly and fold them under the roll.
Each roll should now look like a giant piece of tightly wrapped taffy.
Poach the rolls in the simmering stock. If the liquid covers the
rolls, poach for about 6 minutes. Otherwise, poach for 4 minutes,
turn, and poach another 4 minutes. While the rolls are poaching, soak
dried mushrooms in very hot water until soft.
Hold still-wrapped rolls in a warm oven while you make the sauce.

Drain the mushroom soaking liquid through a paper towel or coffee
filter to remove grit, and add the liquid to the chicken stock. Boil
the chicken stock mixture, uncovered, over high heat until reduced by
half. Add cream to stock mixture and reduce by half again. Be careful
during this step as the cream tends to foam up. Slice mushrooms if
very large, removing any tough stems, and add to sauce. Taste sauce
and add salt and pepper as desired.

To serve: Unwrap chicken breasts. Slice each roll on the diagonal
into about
5 equal pieces. Arrange in a star pattern, one breast per plate, with
the most attractive sides up. Carefully spoon hot sauce around - not -
over the chicken breasts. Try to include 3 - 4 mushroom pieces on each
plate. Dust the sauce areas with A LITTLE paprika and serve to raves.

Per serving: 513 Calories;
26g Fat (44% calories from fat);
39g Protein;
34g Carbohydrate;
134mg Cholesterol;
1598mg Sodium

Source: http://www.recipesource.com/ethnic/e...0/rec0078.html


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