Text 17999, 76 rader
Skriven 2011-11-20 19:42:00 av JIM WELLER (1:123/140)
Ärende: Classic 3
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chicken Breasts Albufera
Categories: Historical, Chicken, Offal, Mushrooms, Rice
  Servings: 4

           FOR THE CHICKEN:
      5 T  Butter
      3 lg split skinless boneless
           chicken breasts
           salt and freshly ground
           pepper
      1 T  finely chopped shallot
      3 T  Cognac
           FOR THE ALBUFERA RICE:
      4 T  Butter
      1 T  finely chopped onion
    1/2 ts minced garlic
      1 C  rice
           half a Bay Leaf
  1 1/2 C  Chicken stock
           salt
    1/4 lb chicken livers picked over
           and cubed
  1 1/2 c  sliced raw muchrooms
      4    pimentos, pitted black
           olives

Albufera Rice: Preheat oven to 350. On a moderate flame, melt 2 T.
butter in an ovenproof casserole (one with a lid). Add the onion and
garlic, and saute briefly without browning. Add the uncooked rice,
bay leaf, and saute 2 minutes. Add the broth, salt to taste and
bring to a boil. Cover the casserole and bake in the oven for 17
minutes, or until rice is done.

Meanwhile, melt the remaining 2 T. butter in a skillet. Add the
livers and cook, stirring over moderate heat, until they lose their
red color. Add the mushrooms and cook until most of the liquid
evaporates. Do not overcook the liver or it will become too dry. Set
aside.

Prepare a garnish, cutting six diamond shaped pieces from the
pimento and several concentric circles from the pitted olives. When
the rice is cooked, stir in the mushroom/liver mixture Set aside and
keep warm.

Chicken Breasts: Season the chicken breasts with salt and pepper.
Saute them in a large skillet in 3 T. of butter. Let the breasts
brown very lightly, if at all, Turn them and let them stew in the
butter and natural juices. Cover and cook 10 to 15 minutes over
moderate heat. Do not overcook. Remove the chicken to a warm plate
and cover to keep warm while making the sauce. Add shallots to the
skillet and cook briefly. Then add the cognac, then the cream and
cook stirring until slightly thickened. Season with salt and pepper
and swirl in the remaining 2 T. of butter.

Spoon the hot rice on to a serving platter and smooth it with a
spatula to make a bed for the chicken. Arrange the chicken on top of
the rice and spoon some of the hot sauce over the breasts. Garnish
with the cutouts of olive and pimento. Serve the remaining sauce
separately.

From: Www.Epicurious.Com
 
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Cheers

YK Jim


... Luxury coffee thrives in cities with an excess of money.

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