26 Jan Chicken with Duchesse Potatoes and Smitaine Sauce
Cupid’s Chicken with Duchesse Potatoes and Smitaine Sauce
This dish is surprisingly easy but looks as though you have been in the kitchen for hours!
2 medium boneless, skinless chicken breasts
6 medium thickness asparagus stalks
1 beaten egg
Cup of breadcrumbs
1. Make a pocket in each chicken breast, taking care not to cut right through. Put them to one side.
2. Poach the asparagus stalks for three minutes.
3. Drain and let the stalks cool a little, then slice them into centimetre pieces.
4. Divide the stalks into two portions then spoon into the middle of each breast. Do not overfill.
5. Roll the chicken in a lightly seasoned flour, then dip in the beaten egg.
6. Roll the breasts in the breadcrumbs.
7. Deep fry the breasts for eight to ten minutes. Drain on kitchen paper. Check that the chicken is thoroughly cooked through to the middle.
8. Cut diagonally into four pieces and serve.
MethodFor the Smitaine Sauce:
100ml white wine
250ml double cream
A quarter of lemon
Salt and pepper
1. Melt the butter in a pan and add the finely chopped shallots/onions and cook gently.
2. Add the white wine and reduce by two-thirds.
3. Add the double cream, lemon juice and season.
4. Reduce until the sauce becomes thick, strain the sauce and remove the shallots, then serve.
Heart-shaped Duchesse Potatoes
225g mashed potatoes
1 egg yolk
Salt and pepper
1. Preheat the oven to 200C/400F, gas mark 6.
2. Beat the egg yolks and butter into the mashed potatoes and season well.
3. Pipe into heart shapes on a greased baking tray and bake for 20 minutes until browned.