For Picardie Chicken :
- 4 boneless and skinless chicken breasts
- 4 large spinach leaves ( finely chopped)
- 4 stalks of celery (finely sliced)
- 8 fresh large mushrooms (finely chopped)
- 4 shallots (finely chopped)
- 1 1/2 cup Chicken stock
- 1/2 cup white wine
- 1 pinch of salt
- 1 pinch white pepper
For Dill Sauce :
- 1 tsp clarified butter
- 2 shallots (finely chopped)
- 1/2 cup Chicken stock
- 1/2 cup dry white wine
- 1/4 cup heavy cream
- 2 tbsp fresh dill (finely chopped)
- 1 cup leek, green part only (finely chopped)
Straight from Picardie, the northern region of France, the Picardie chicken with dill sauce is a specialty of the local cuisine.
The dish is prepared by baking tender chicken with a stuffing of mushrooms, shallots and spinach, served over an herbaceous and creamy dill sauce. Paired with a side of mashed potatoes or fiddlehead ferns, and a glass of white wine, this chicken dinner will leave you asking for more.
High in protein and low in fat and calories, this dish is a healthier diner than other fast food alternatives. The chicken nourishes the body with protein and iron which are both beneficial for strengthening the musculoskeletal system. Other ingredients in the sauce and chicken stuffing also provide a source of various nutrients.
How to Make Picardie Chicken with Dill Sauce
For Picardie Chicken
For Dill Sauce
Did you know that was not always just used for cooking? People in the medieval times used to hand dill in their doorways in order to keep witches away. While Wiccan witches used it to make various magic potions.