Chestnut Chicken
Chestnut Chicken
Ingredients
- 1 cup (250 ml) canned whole chestnuts, rinsed and drained
- 1/2 cup (125 ml) carrots peeled and cut into 1/4-inch (1/2-cm) cubes
- 1 tablespoon (15 ml) butter
- 1/4 cup (60 ml) chicken broth
- 3/4 cup (180 ml) blanched asparagus cut into 1/4-inch (1/2-cm) lengths
- 2 tablespoons (30 ml) chopped fresh chives
- Salt and pepper
- 4 skinless, boneless chicken breasts
- 1 egg yolk
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) olive oil
- 1/4 cup (60 ml) dried breadcrumbs
- 1 cup (250 ml) peeled and chopped carrots
- 2 cloves garlic, minced
- 2 tablespoons (30 ml) butter
- 2 teaspoons (10 ml) sherry vinegar
- 2 teaspoons (10 ml) red wine vinegar
- 2 1/2 cups (625 ml) chicken broth
- Salt and pepper
Instructions
- Mash 5 chestnuts with a fork. Set aside.
- In a saucepan over medium heat, soften the carrots in
- the butter. Add the broth and simmer gently for about
- 2 minutes. Add the crushed and whole chestnuts. Stirring constantly, reduce until the liquid has evaporated. Remove from the heat and gently add the asparagus and chives. Season with salt and pepper. Cool to room temperature.
Chestnut Chicken