71 Chicken Breasts with Leek Sabayon Sauce

Name: Chicken Breasts with Leek Sabayon Sauce
Yield: For four people
Cuisine: French
Ingredients: salt and pepper; 4 chicken breasts; 2 egg yolks; 3 tablespoons cold water; 60 g (2 oz) each of carrots, onions and button mushrooms cut into tiny mirepoix dice; 40 g (1½ oz) butter; 8 tablespoons double cream; 250 ml (scant ½ pint) stock made by dissolving ½ chicken stock cube in 250 ml (scant ½ pint) water; 1 pinch thyme; 20 g (¾ oz) diced truffle (optional); 1 level teaspoon chopped shallot; 60 g (2 oz) white part of leeks, cleaned and sliced into rounds; 10 g (⅓ oz) butter; 2 tablespoons port; ¼ bunch watercress, picked over and washed

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Blancs de volaille au sabayon de poireau ‘Chicken breasts stuffed, and perfumed with leeks’

Ingredients

Main ingredients

4 chicken breasts
salt and pepper
10 g (⅓ oz

Europe
France
Main course
Mediterranean
Gluten-free

Method

Preparing the vegetables

Heat the 40 g (1½ oz) butter in the small saucepan and add the vegetables in the following order, letting them soften without browning. Add the carrots first, then after three minutes the onions; after another three minutes add the mushrooms and truffles (if used), and cook for a further three minutes. The ca