| 1 | Recipe by: marcel kerval of cafe de france, st. |
| 2 | Louis, mo preparation time: 0:40 note: this recipe calls for marcel kerval"s dill sauce. |
| 3 | Please see the recipe for "dill sauce for chicken picardy" to complete these directions. |
| 4 | to prepare chicken picardy: pre-heat oven to 375 °F. |
| 5 | Prepare eight squares of aluminum foil by cutting foil into sheets (6" x 6") and buttering them lightly on the shiny side. |
| 6 | bone and skin chicken breasts. |
| 7 | Do not halve. |
| 8 | Flatten breasts between sheets of waxed paper with knife edge and place each breast on a square of foil. |
| 9 | soak leeks. |
| 10 | Separate and rinse well under running water to remove sand. |
| 11 | Finely slice green portion, allotting ?green portion of a leek to each breast. |
| 12 | Chop mushrooms, spinach leaves, and shallots, allowing 2 mushrooms per portion. |
| 13 | saute this mixture very briefly (about 30 seconds) in a little butter over medium heat. |
| 14 | Place ?of mixture on each breast. |
| 15 | Splash about 1 ounce white wine over each breast, salt and pepper to taste, and roll up each breast. |
| 16 | seal each breast in an aluminum foil square. |
| 17 | Fold ends tightly to seal. |
| 18 | Place prepared chicken into a baking pan filled with 2 or 3 inches of chicken stock and bake in a pre-heated oven for 25 minutes. |
| 19 | saute cup of sliced leeks in butter over medium heat. |
| 20 | to serve: unwrap chicken breasts and slice into ?inch rounds. |
| 21 | Pour a portion of dill sauce on a plate. |
| 22 | Lay chicken rounds over sauce and garnish with sauteed leek slices and serve. |
