Chicken Villeroy

Kolhapuri Chicken

Ingredients :
-> 4 large boneless chicken breasts
-> 100 ml white wine
-> Salt and pepper

For The Filling
-> 1 Tbsp spring onion
-> 1 tsp butter
-> 150 gm mushroom paste
-> 2 Tbsp fresh breadcrumbs
-> 50 gm chicken mince
-> 1 egg white
-> 2 Tbsp thick cream

For The Sauce
-> 25 gm butter
-> 1 tsp flour
-> 250 ml chicken stock
-> 3-4 Tbsp cream
-> Lemon juice
-> Salt and pepper
-> Butter
-> 1 Tbsp chopped parsley, to garnish
Chicken Villeroy
Method

For the filling:

-> Soften the onion in butter. Add mushrooms. Cook for 5 minutes.

-> Stir in the crumbs. Cool mixture.

-> Beat egg white into chicken mince.

-> Season and add cream. Mix with mushroom mixture.

-> Slit the chicken breasts to form a pocket.

-> Fill with the mushroom mixture.

-> Set chicken in a buttered dish. Season. Pour in the wine.

-> Cook at 180 degrees C until tender for about 15-20 minutes.

For the sauce:

-> Melt butter in a saucepan. Stir in flour. Cook for 2 minutes.

-> Pour in stock, stir until boiling. Add cream, lemon juice and seasoning.

-> Strain in chicken juices. Finish with butter.

-> Coat chicken with sauce.

-> Garnish with parsley and serve with mashed potatoes.

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One Response to “Chicken Villeroy”

  1. Elane says:

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