Great Indian Recipes
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Today's Recipe - Chicken Villeroy
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Contains Egg: No
Ingredents: 4 large boneless chicken breasts - without skin 100 ml white winesalt and pepper Filling1 tbsp spring onion 1 tsp butter150 gm mushroom paste2 tbsp fresh breadcrumbs 50 gm chicken mince 1 egg white2 tbsp thick cream Sauce25 gm butter1 tsp flour250 ml chicken stock 3-4 tbsp cream squeeze lemon juicesalt and pepper butter for finishing1 tbsp chopped parsley
Method: For the filling, soften the onion in butter. Add mushrooms. Cook for 5 minutes. Stir in the crumbs. Cool mixture. Beat egg white into chicken mince. Season and add cream. Mix with mushroom mixture. Slit the chicken breasts to form a pocket. Fill with the mushroom mixture. Set chicken in a buttered dish. Season. Pour in the wine. Cook at 180 degrees C until tender for about 15-20 minutes. For the sauce, melt butter in a saucepan. Stir in flour. Cook for 2 minutes. Pour in stock, stir until boiling. Add cream, lemon juice and seasoning. Strain in chicken juices. Finish with butter. Coat chicken with sauce. Garnish with parsley and serve with mashed potatoes.
Recipe By: Roopa Gulati
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