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  • Chicken breast with sabyon sauce

    1 vote
    Chicken breast with sabyon sauce
    Prep time:
    Cook time:
    Servings: 4
    by Judy fraschia
    41 recipes
    		 >
    A pocket full of flavour

    Ingredients

    • 4 skinless chicken breasts
    • 2 tbsp butter
    • Salt& pepper
    • 1 tbsp chopped shallot
    • 3 leeks, white parts only, sliced
    • 1/4 cup watercress or baby spinach
    • 2 tbsp red wine
    • 1 cup chicken broth
    • 8 tbsp double cream
    • Vegatable garnish:
    • 50 g diced vegatables, each: carrots, onions , button mushrooms
    • S&P, and a pinch of thyme
    • For the sauce:
    • 2 egg yolks
    • 3 tbsp cold water

    Directions

    1. Saute carrots for 3 minutes
    2. Add the onions, saute 3 minutes
    3. Add the mushrooms, saute 3 minutes
    4. Don't allow to brown, season
    5. With a sharp knife, cut a pocket in the thickest part of the breasts
    6. And season the insides
    7. Fill with the veggies, set apart
    8. Soften the leeks and shallots in butter for 10 minutes until soft without browning
    9. Add watercress, cream, wine and stock and simmer 12 minutes
    10. Cook the stuffed breasts in this sauce for approx 12 minutes, remove with a slotted spoon and keep warm
    11. Liquidise the entire content of the cooking liquid
    12. Whisk the egg yolk and water until frothy and increased in volume, and slowly incorporate into the hot but not boiling leek sauce, whisking all the time.
    13. Serve the chicken with the sauce pored over them

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