Chicken Stuffing-Hashwey (Lebanese)
INGREDIENTS:
1/4 c Clarified butter
1/3 c White onions; finely chopped
1/2 ts Garlic; minced
1 c Mushrooms; finely chopped
1/2 tb Dried oregano
3 tb Madeira
2 bn Spinach; blanched and
-chopped
4 tb Parmesan; up to 5
4 oz Goat cheese
1/2 c Breadcrumbs
4 Half chicken breasts; boned,
-up to 6
Flour
2 tb Clarified butter; up to 4
1/2 ts Garlic; minced
1/2 ts Shallot; minced
Salt and pepper to taste
1 ts Grainy pommery mustard
2 tb Lemon juice
3 tb Brandy
1/4 c Chicken stock
1/3 c Heavy cream
2 tb Madeira
1/4 c Clarified butter
1/3 c White onions; finely chopped
1/2 ts Garlic; minced
1 c Mushrooms; finely chopped
1/2 tb Dried oregano
3 tb Madeira
2 bn Spinach; blanched and
-chopped
4 tb Parmesan; up to 5
4 oz Goat cheese
1/2 c Breadcrumbs
4 Half chicken breasts; boned,
-up to 6
Flour
2 tb Clarified butter; up to 4
1/2 ts Garlic; minced
1/2 ts Shallot; minced
Salt and pepper to taste
1 ts Grainy pommery mustard
2 tb Lemon juice
3 tb Brandy
1/4 c Chicken stock
1/3 c Heavy cream
2 tb Madeira
Saute until tender in the clarified butter onions, garlic, mushrooms and oregano. Without removing mixture from pan, deglaze with Madeira. Remove from heat.
Add spinach, Parmesan and goat cheese while mixture is still hot Add breadcrumbs to bind mixture. Set aside for several hours to cool and allow flavors to marry.
Slit pockets into chicken breasts and divide the stuffing among them. Lightly dust breasts with flour. Saute' in butter. Add to the pan garlic, shallot, salt and pepper, grainy Pommery mustard, lemon juice, brandy, chicken stock and heavy cream. Reduce until sauce is slightly thickened.
Finish with Madeira, cooking only until the alcohol evaporates.
Yield: 4 to 6 servings
Note: Chef Lucas suggests that the dressing mixture will keep (refrigerated) for 4 to 5 days.
Add spinach, Parmesan and goat cheese while mixture is still hot Add breadcrumbs to bind mixture. Set aside for several hours to cool and allow flavors to marry.
Slit pockets into chicken breasts and divide the stuffing among them. Lightly dust breasts with flour. Saute' in butter. Add to the pan garlic, shallot, salt and pepper, grainy Pommery mustard, lemon juice, brandy, chicken stock and heavy cream. Reduce until sauce is slightly thickened.
Finish with Madeira, cooking only until the alcohol evaporates.
Yield: 4 to 6 servings
Note: Chef Lucas suggests that the dressing mixture will keep (refrigerated) for 4 to 5 days.