Chicken Picardy with Dill Sauce

Yields:	4 servings
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	Preparation	10 minutes
	Cooking	30 minutes
	Ready In	40 minutes

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Ingredients

4	each	chicken breasts	boneless
4	each	spinach leaves
4	each	leeks
4	each	shallots	finely chopped
8	medium	mushrooms	fresh, chopped
1	pinch	salt	to taste
1	pinch	white pepper	to taste
1 1/2	cups	chicken broth	in baking pan
4	ounces	white wine
1	cup	leeks

Directions

TO PREPARE CHICKEN PICARDY: Pre-heat oven to 375 degrees F.

Prepare eight squares of aluminum foil by cutting foil into sheets (6" x 6") and buttering them lightly on the shiny side.

Bone and skin chicken breasts.

DO NOT HALVE. Flatten breasts between sheets of waxed paper with knife edge and place each breast on a square of foil.

Soak leeks.

Separate and rinse well under running water to remove sand.

Finely slice green portion, allotting 1/2 green portion of a leek to each breast.

Chop mushrooms, spinach leaves, and shallots, allowing 2 mushrooms per portion.

Saute this mixture very briefly (about 30 seconds) in a little butter over medium heat.

Place 1/4 of mixture on each breast. Splash about 1 ounce white wine over each breast, salt and pepper to taste, and roll up each breast.

Seal each breast in an aluminum foil square.

Fold ends tightly to seal.

Place prepared chicken into a baking pan filled with 2 or 3 inches of chicken stock and bake in a pre-heated oven for 25 minutes.

Saute cup of sliced leeks in butter over medium heat.

TO SERVE: Unwrap chicken breasts and slice into 1/4-inch rounds.

Pour a portion of Dill Sauce on a plate.

Lay chicken rounds over sauce and garnish with sautéed leek slices and serve.

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Member Review

Lemon Bars No. 2

This is an excellent recipe that we have made under the name of "lemon squares" for many, years. I highly recommend it to all as it is easy to make and the whole family loves it!