Recipe - Poulet Fleuri (Flowering Chicken)

4 Boned and skinned chicken
Breast halves
1 lg Carrot peeled and
Julienned
1 lg Celery stalk julienned
8 Snow peas
8 Scallions
2 cup 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 flatbottomed, stout glass until
breast is uniform thickness, about One half 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, uniformthickness 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 stillwrapped 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.

Posted to Master Cook Recipes List, Digest #112

Date: Fri, 7 Jun 1996 11:05:48 EST5EDT

From: NURPPL@NURSE.EMORY.EDU

Recipe By :