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    Chicken: Delmonico Chicken Clemenceau

    Source of Recipe

    SheHuffer

    List of Ingredients

    Boneless skinless chicken breasts
    Freshly ground black pepper
    1/2 cup minced onions
    2 teaspoons chopped garlic
    1/2 pound assorted Exotic mushrooms, stemmed, cleaned and sliced
    1/2 pound brabant potatoes (small diced blanched potatoes that are fried until golden)
    3 tablespoons white vinegar
    3 tablespoons white wine
    10 peppercorns, crusted
    2 tablespoons finely chopped shallots
    1 tablespoon chopped tarragon
    chicken stock with Arrowroot or Oat flour added (for thickening)
    1 tablespoon finely chopped parsley leaves

    Recipe

    1. Preheat the oven to 400 degrees F.

    2. Season the chicken with pepper. Place on a roasting pan and bake for 30 minutes.

    3. Reduce the heat to 350 degrees F. and continue to cook for 30 minutes.

    4. In a large saute pan, add the onions. Saute for 1 minute. Add the garlic and mushrooms. Season with pepper. Saute for 2 minutes. Add the potatoes. Saute for 3 to 4 minutes.

    5. In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon.

    6. Add 1 tablespoon of water. Add the chicken stock with thickening agent and stir until the sauce thickens. Season with pepper. Strain the sauce through a chinois and set aside.

    7. Remove the chicken from the oven and slice.

    8. To serve, spoon the potato mixture on the bottom of each plate. Lay the individual chicken slices on top of the potatoes. Spoon sauce over the chicken and serve.

 

 

 


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