Chicken Breasts stuffed with Broccoli and Walnuts: Cooking and saucing the chicken

Name: Chicken Breasts stuffed with Broccoli and Walnuts: Cooking and saucing the chicken
Ingredients: 12 g butter; ½ a small onion or 2 shallots, finely chopped; ½ a small onion or 2 shallots, finely chopped; ½ glass dry white wine; 300 ml chicken stock; 2 tbsp chopped chervil or 1 tbsp chopped tarragon or basil; 2 tbsp chopped chervil or 1 tbsp chopped tarragon or basil; 50 g butter, cold, in small pieces; 150 ml double cream; salt; 2 tbsp chopped chervil or 1 tbsp chopped tarragon or basil

Preparation info

Difficulty
Easy

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

Ingredients

12 g butter
½ a small onion or 2 shallots, finely chopped
½ glass</

Starter
Gluten-free

Method

In a large frying pan (or shallow saucepan) with a lid, melt the butter and add the onion or shallots. Raise the heat to moderately high and pour in the wine and half the stock. Add the chicken, fillet sides down, and cook for 8 minutes. The liquid should simmer gently; if it boils the fillets may lift off and the stuffing fall out. Remove the chicken and keep hot. Boil the sauce hard, add the