Painting by Pieter Claesz, Dutch MasterElegant Penne al Alfredo with Poached Chicken
Tortillas Fresqui-ricas con Pollo, Queso y Aguacate
Original Recipe Using Pepperidge Farm Puff-Pastry Shells
Poulet Velouté en Croute
A deep pan with a lid is ideal for this recipe. You will also need a baking sheet.
Three boxes of Pepperidge Farm Puff Pastry Shells, twelve shells total (variation: use M-J’s biscuit dough and line a baking dish with it, top and bottom, filled with the prepared chicken velouté)
Six boneless, skinless chicken breasts
Two cups of white wine (leftover champagne is also suitable)
One cup of water
Four tablespoons of butter
One third cup of white flour
One teaspoon of herbes de Provence
Salt and white pepper to taste
One half cup of whipping cream
Two eggs beaten with two tablespoons of water, for brushing the pastry shells
Melt one tablespoon of butter in a large frying pan. Add one cup of white wine or champagne and one cup of water, together with salt and white pepper. Poach chicken breasts in white wine and water mixture until they are fully cooked; about forty-five minutes. Remove chicken breasts from pan and let them cool to room temperature.
In the same pan, melt three tablespoons of butter. With a wire whisk, stir in 1/3 cup of white flour. Let this brown and then add one cup of white wine, whisking continually to prevent lumps. Incorporate the cream, and stop cooking after the sauce has thickened. Add salt and white pepper to taste.
Prepare the Puff Pastry Shells
Place 12 Pepperidge Farm puff pastry shells on baking sheets, and let thaw for twenty minutes.
Pre-heat your oven to 400* Fahrenheit.
Brush puff pastry shells with egg and water mixture.
Bake for twenty minutes or until golden brown.
Slice the cooled chicken breasts into thin scallops, and return the chicken to the pan where it will be mixed with the sauce velouté, and reheated briefly on the stove.
Remove Pepperidge Farm Puff Pastry Shells from oven. Lift top of each puff pastry shell and fill with poulet velouté. Replace top. Bake the filled puff pastry shells in a 400* oven for ten minutes.
Serve with petit pois and vinaigrette salad. Poulet Velouté en Croute made with Pepperidge Farm Puff Pastry Shells is an ideal dish for brunch, luncheon or dinner. This recipe provides two servings each for six people.
Recipe Copyright M-J de Mesterton December, 2008
Tags: Chicken, Cooking with Wine, Elegant Appetizers, Elegant Chicken, Elegant Cocktail Party, Elegant Cuisine, Elegant Entertaining, Elegant Main Dishes, Elegant Parties, Elegant Pie, M-J's Recipes, Main Dishes, elegant recipes, Champagne Chicken, Chicken Dish, Chicken in Crust, Chicken Velouté, Dinner Party Chicken, Elegant Chicken, M-J Recipe, M-J's Buttermilk Biscuits, Original Recipe M-J de Mesterton, Poulet en Croute
M-J’s Pink Lemonade Chicken
I invented this dish for a dinner party guest who was pregnant. She loved it. Other guests did as well, so I have made my Pink Lemonade Chicken for many buffet dinners. Now, I am inspired by my dear nieces and nephews who are expecting babies soon, so I am publishing this recipe for the first time. The ingredients are simple and few, and you may adjust the amounts according to taste.
Four-to-six pounds of boneless, skinless chicken breasts
One 16-ounce can of frozen pink lemonade
One tablespoon of cornstarch
Salt or celery salt to-taste
Water, two or three cups
Poach chicken breasts in a mixture composed of 2/3 of a 16-ounce frozen pink lemonade juice and two or three cups of water.
When it is thawed, the pink lemonade turns to thick syrup. One large can will be sufficient for four-to-six pounds of chicken. Reserve a third of the can for a final sauce.
Cover the boneless, skinless chicken breasts and simmer slowly in the pink lemonade for an hour or more. You may add salt or celery salt, but remember, this dish is created for those with delicate stomachs, so please don’t add garlic or onion flavorings. The liquid will reduce and the whole pieces of chicken should become lightly browned. Remove from heat and place on top of two sheets of waxed paper to protect your cutting board. When the chicken breasts are cool, slice them into medallions with a very sharp knife. The liquid left-over in the poaching pan will be used to make a sauce.
Sauce for Pink Lemonade Chicken
Into the pan, pour 3/4 cup of water and a teaspoon of cornstarch, which has been mixed with a tablespoon of water. Add the 1/3 can of remaining pink lemonade syrup. Cook till it becomes a sauce. Pour some of it on the base of your serving dish. Arrange the slices of chicken in a circular fashion. When you have finished arranging the chicken slices, drizzle the rest of the pink lemonade sauce over them.
Recipe Copyright M-J de Mesterton 2000
M-J’s Chicken Medallions in Spanish Smoked Paprika Sauce
Start by poaching four or five boneless chicken breasts in one cup of water with salt or bouillon mix added. You will reserve this broth after the chicken is cooked in it, and use it as the basis for your sauce….
Ladle some of this sauce into the base of a baking pan. Coat the sliced chicken meat in it, and arrange them as shown below.
This smoky chicken is great the next day after its initial baking, cooked for a few minutes under a broiler (see first photo for results). The broiled chicken is good in pita sandwiches or wraps, with lettuce as a refreshing counterpoint.