| |
|
|
 |
Cooking from France |
 |
Favourite French RECIPES
|
compiled by Bea Renau
|
French Cuisine
BURGUNDY CHICKEN
ESCALOPES DE POULET A LA MOUTARDE DE DIJON AU VIN BLANC |
|
POULTRY Birds of all sizes may
now be obtained all year round. The youngest birds are called
Baby Chicks (french-poussins) , Spring chickens ( french-petits
poulets), these are normally grilled or fried. The birds most
popular are roasting chickens (french-poulets), capons (french-chapons),
these may be prepared in a number of ways, roasting, braising or
boned for escalopes. Older birds (french-poules) are used
for boiling to make delicious soups (french - potages). |
| Ingredients: 4 spring chicken breasts
50 g butter
6 chopped Shallots
4 dl of single cream
3 tablesp. Dijon Mustard
2 glasses of white wine (any old white wine left over from
a meal)
Salt & Ground Pepper
Decoration
chopped fresh parsley & chives
diced tomatoes (remove skin, cut into 4, remove the seeds, then
dice up)
WINE Chardonnay |
ESCALOPES DE POULET A LA MOUTARDE DE DIJON AU VIN BLANC
is one of my favourites. It's simple to prepare and is
served with a delicious mustard cream sauce and served with a selection
of fresh spring vegetables, (potatoes, peas, carrots etc.)
1. Fry the breasts lightly in hot butter, remove the breasts
from the saucepan and drain. In the same hot butter fry the
chopped shallots, once coloured add the 2 dl of white wine, stirring
occasionally, simmer for at least 5-10 mins.
2. Return to the saucepan the lightly brown chicken
breasts. Season with salt & the ground pepper. Cover and leave
to simmer for at least 20 mins. (Add a little water if you
see that the chicken breasts look dry!, if not they'll burn and
they'll be no sauce to mix in the cream and mustard).
3. Once the chicken breasts are cooked, remove onto
a serving dish, keep warm by putting the dish in a warm oven or
cover with aluminium foil.
4. Strain the sauce (there should be at least 2 dl)
into a bowl. Clean the saucepan. Put the strained
sauce back into the saucepan over a low heat. Whisk
the 4 dl single cream with the Dijon mustard into the
hot sauce over low heat. Simmer to reduce it to the
required thickness (do not boil), season if need.
5. If you find the sauce a little thin add a thickening
agent, like a little cornflour mixed with a drop of water.
6. Arrange the cooked steamed spring vegetables in a
shallow dish, with the chicken breasts in the centre, pour
over the creamy mustard sauce, sprinkle with the chopped herbs and
diced tomatoes. Serve very hot.
BON APPETIT!!
|
| Servers 4 |
|
Bea Renau married a french Barge Pilot
from Paris, having originally trained as a Bank Employee, (her hobby,
cooking). After 5 years of Banking she decided to leave her
job and trained to cuisine on luxury cruise barges. Here she entertained
guests with her cooking specialities, as well as running a successful
Hotel barge for 12 clients and 5 crew on the picturesque Canal de
Bourgogne, near Dijon. She now lives in Burgundy, where she
met her husband, in a beautiful lock-house at the foot of a castle,
called Chateauneuf en Auxois. She has two children and her interests
include learning the secrets of Burgundy cuisine, gardening,
painting and many other things! You can email Bea
with your questions at
bea@france-pub.com |
|
|


| Cruise
offer |
 |
Best 2005 cruise prices in France
|
| You always need expert advice before you select your cruise, so
ask an expert by clicking here >>>. |
|
 |
| |
|
|
|