Free-Range Chicken Breast and Sorrel Surprise with Broad Beans and Lemon Cream

Name: Free-Range Chicken Breast and Sorrel Surprise with Broad Beans and Lemon Cream
Yield: Serves 8
Cuisine: French
Ingredients: 8 large free-range chicken breasts, skinned; 600 ml cream; 1 tablespoon Dijon mustard; 150 g fresh sorrel; 100 g soft butter; 2 slices fresh white bread; salt and freshly ground black pepper; 2.5 kg fresh broad beans, measured in their shells; juice and rind of 1 large lemon

Preparation info

Serves
8

Difficulty
Medium

Appears in

Feast

By Franck Dangereux

Published 2004

About

The secret of this dish is to make sure the chicken is very tender. It is important to use free-range chicken, not frozen, because it stands up to cooking without becoming tough.

Ingredients

8 large free-range chicken breasts, skinned
150 g fresh sorrel
100 g

Europe
France
Main course
Mediterranean
Spring

Method

Remove the stems from the sorrel leaves. Wash the leaves, spin dry and chop coarsely. Place in a food processor with the slices of white bread, salt, pepper and softened butter and blend into a smooth paste. Put this on a plate in the fridge.

Cut at an angle halfway into the thicker part of each chicken breast, so that the top of the cut is higher and the stuffing won’t ooze out.