posted by Sue Freeman 09-16-98 7:45 AM
Vegetable Stuffed Chicken Florentine with Meunière sauce
Meunière sauce:
3 lemons, peeled and quartered
7 tablespoons Worcestershire sauce
3 tablespoons hot sauce
1/2 cup heavy whipping cream
2 tablespoons unsalted butter, room temp
1/4 teaspoon salt
1/4 teaspoon white pepper
Preparing the meuniere sauce:
In a large sauté pan combine the lemons,
hot sauce, Worcestershire sauce and whipping cream. Blend with a wire
whisk over medium heat, stirring constantly, for 3-4 minutes.
As you
stir, press gently on the lemon quarters to slowly release the juices.
Slowly add the butter by pinching off a little bit at a time and squeezing
it through your fingers into the sauce pan, stirring constantly (this is
called mounting the butter). As you add the last of the butter, remove
from heat and continue to stir.
Taste,
then season with salt and pepper. Strain through a fine strainer.
The sauce is now ready to serve; cover and keep
warm.
Stuffed Chicken Florentine
4 boneless, skinless, chicken breasts pounded out to 1/4 inch thick
1/2 chopped broccoli (chop rather small but not fine)
1/2 julienned carrots (Julienne very thinly and short)
1 red onion (julienned)
1/4 cup chopped walnuts
Spinach leaves, washed and dried (use baby leaves)
oil
2 tsp minced garlic
1 cup flour for dredging
1 tsp each of Salt and Pepper
Preheat oven to 350° F.
Pound out chicken breasts between wax paper to 1/4 inch thickness. Pat chicken with paper towels until completely
dry.
Heat 1 TBSP oil in a large saute pan and saute veggies with garlic and walnuts until crisp tender.
Laying one chicken breast down cover breast with 3 to 4 spinach leaves.
Top with sauteed veggies and fold chicken breasts over and hold in place with toothpicks.
Season flour with salt and pepper and dredge chicken in flour.
Heat 3 TBSP oil in large saute pan and lightly brown chicken on both sides being careful when turning.
Place in baking dish and bake uncovered at 350 until juices run clear; another 15 minutes.