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REC: Chicken in a Chemise, FOUND!

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dawndo4@graffiti.net
7390 posts
Joined: Dec 9, 2005

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Posted to Thread #16 at 9:10 pm on Dec 21, 2005

I went to the local library (sorry, not in
time for May 15, I was away) and found the
recipe on page 127 of Cooking for Today by
Margo Oliver in 1982. While I was typing it
into Mastercook I had a huge pan of black
beans boil over on the stove - aaaagh! I
shouldn't let myself get sidetracked! Here
goes:

Chicken in a Chemise

Recipe By: Margo Oliver, Cooking for Today,
1982, p. 127
Serving Size: 8
Preparation Time: 0:00
Categories:

1 cup soft butter or margarine
1 pkg cream cheese (250 gram) at room temp
1 3/4 cups all purpose flour sifted
1/2 tsp salt
8 chicken breast halves boneless, skinless
salt and pepper
1/2 lbraw shrimp in shells
1 cup dry white wine
3 Tblsp butter or margarine
3 green onions finely chopped
8 large mushrooms finely chopped
3 Tblsp. flour
12 tsp. salt
1/8 tsp. black pepper
1 pinch dried leaf tarragon
1/4 cup parsley finely chopped
1/4 cup butter or margarine
1 egg yolk
1 tsp. water
1/2cup light cream

Cream 1 cup butter and cheese together well.
Add flour and 12 tsp. salt and mix with a
fork until blended. Gather into a ball, wrap
in waxed paper and chill.

Place chicken pieces between wax paper and
pound with a rolling pin to make thinner and
larger. Lay out chicken pieces, skinned side
down and sprinkle with salt and pepper.

Wash shrimp and put in small saucepan. Add
wine, bring to a boil, turn down heat and
simmer 5 mins. Strain, setting wine aside
for sauce. Shell, devein and chop shrimp.

Heat 3 Tblsp. butter or margarine in a medium
saucepan over high heat. Add onions and
mushrooms and stir 3 minutes. Reduce heat to
moderate and stir in flour, 1/2 tsp. salt, 1/
8 tsp. pepper and tarragon. Stir to blend.
Remove from heat and stir in reserved wine.
Return to heat and stir until boiling
thinkened and smooth. Stir in parsley and
remove from heat. Add 2 Tbps. of mixture to
shrimp, blending well.

Divide shrimp mixture evenly among chicken
pieces (a heaping Tblsp. each) placing it
toward one end. Fold other end over stuffing
and press around edges to seal meat to
itself.

Heat 1/4 cup butter in large skillet and add
chicken pieces. Cook until lightly browned,
about 2 minutes a side. Cool.

Heat oven to 425 deg. F. Have ready a large
cookie sheet.

Divide cream pastry into 8 equal pieces and
roll each piece into a thin oval large enough
to wrap around a piece of chicken to make a
turnover. After wrapping each, crimp pastry
edges to seal and put on cookie sheet.

Beat egg yolk and water with a fork and brush
over each turnover (not on edges). Prick
tops. Bake until well browned, about 15 - 20
mins.

Heat remainder ot onion-mushroom mixture and
stir in cream. Serve chicken hot, topped
with this sauce. Serves 8.

Notes: posted to Gail's Recipe Swap by Lynne
in Vancouver - May 31/97

Per serving: 501 Calories; 28g Fat (44%
calories from fat); 38g Protein; 42g
Carbohydrate; 156mg Cholesterol; 3551mg
Sodium



How did the fool *get* his money?!


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