Picardie Chicken with Dill Sauce

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.

Health Benefits

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.

Ingredients

boneless and skinless chicken breasts: 4

large spinach leaves ( finely chopped): 4

stalks of celery (finely sliced): 4

fresh large mushrooms (finely chopped): 8

shallots (finely chopped): 4

Chicken stock: 1 1/2 cup

white wine: 1/2 cup

pinch of salt: 1

white pepper: 1 pinch

clarified butter: 1 tsp

shallots (finely chopped): 2

Chicken stock: 1/2 cup

dry white wine: 1/2 cup

heavy cream: 1/4 cup

fresh dill (finely chopped): 2 tbsp

leek, green part only (finely chopped): 1 cup

How To Make Picardie Chicken with Dill Sauce

For Picardie Chicken

1. Preheat your oven to 375 degree F.
2. Soak the celery pieces in water
3. Cut out eight 6x6” squares of aluminum foil, and grease them on the shiny side with butter.
4. Flatten the chicken breast with a meat mallet and, then place each breast piece on a square of foil and set aside.
5. Heat butter in a skillet over medium heat, add celery, spinach, mushrooms and shallots in the pan and sauté for 30-60 seconds.
6. Place 1/4^th of the mixture on each chicken breast piece; pour 2 tablespoons of the white wine on top of each breast and season each with salt and pepper.
7. Roll up the each breast into a cylindrical shape and top with another piece of the foil, tightly folding the sides to seal the breast in.
8. Pour the chicken stock into a baking dish and place the foil packets inside the stock. Put the dish in the oven and bake for 25 minutes.

For Dill Sauce

1. Heat clarified butter in the same skillet you used for the chicken over medium heat, add shallots and sauté for a few seconds.
2. Add chicken stock, heavy cream and white wine to the skillet and cook until the sauce is reduced by half and stir in the dill. Remove from heat and set side.
3. In another pan heat a tablespoon of butter over medium heat and sauté leeks until they wilt a little bit.
4. To serve, unwrap the chicken breast from the foil and slice each into 1/4 inch rounds.
5. Pour a ladle of dill sauce in the plate, add the chicken rounds on top and garnish with the sautéed leeks on top. Serve immediate with a side of your preference.

Trivia

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.