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Herb Scented Chicken Breast Steamed in Jersey Royal Bread
served with
Sauteed Wild Mushroom and Tomato Foyot Sauce

Ingredients:

300 gr Mashed Jersey Royals
2 Chicken Breasts
200 gr Clarified Butter
500 ml Chicken Stock
20 gr Butter
200 gr Flour
30 gr Yeast
Salt and Pepper

3 Egg Yolks
2 tbls Cold Water
1 tbls Red Wine Vinegar
8 Cherry Tomatoes cut in quarters
1 Shallot finely chopped
1 Clove Garlic crushed
200 gr Wild Mushrooms

Chicken:

Cut Chicken Breasts in half length ways
Season with Salt and Pepper
Roll in Muslin Cloth (or Cling Film) and tie with string
Cook in simmering Chicken Stock for 3 minutes to seal
Remove and leave to cool

Jersey Royal Bread

Mix Mashed Potatoes, Butter, flour and Yeast until you have a smooth pliable dough
Add 8 gr Salt and knead for a further 2 minutes
Leave to rest for 10 minutes before rolling out into a 5 mm thick rectangle
Divide into 4 rectangles
Place chicken Breast Halves in Dough, season with Herbs of your choice
Seal Breasts in Dough and coat with Egg Wash (egg and milk)
Place a bowl of hot water in the oven
Bake the Chicken for 10-15 minutes at 200*C

Tomato Foyot Sauce

Reduce the Chicken Stock to a Glazing Syrup
Whisk Egg yolks, Water, Salt and Vinegar over hot water until the mixture thickens. (Like Hollandaise Sauce)
Drizzle Warm Clarified Butter into mixture while whisking
Add reduced Warm Chicken Stock and Tomatoes to the Sauce

Wild Mushrooms

Saute the Chopped Shallot, Crushed Garlic and Mushrooms in a little Butter until all the liquid has reduced
Season to taste.

To Serve

Arrange the Mushrooms on warm plates
Trim ends of Bread, cut into 3 or 4 even slices
 and arrange on the Mushrooms
Serve with Foyot Sauce