Ingredients
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1/2 cup white wine (or 1/2 cup vermouth)
- 1/2 cup chicken broth
- 1 egg yolk (beaten)
- Cayenne pepper (1 dash)
- Ground pepper (1 dash)
- Ground nutmeg (1 dash)
- Ground cloves (1 dash)
- 6 tablespoons chopped mushrooms (fresh)
- 1 tablespoons chives, chopped
- 18 ounces chicken breasts (poached, 6 breast, 3 ounce each)
How to Make
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Step 1: Preheat oven to 375°F
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Step 2: Cut 6 pieces of foil large enough to make an envelope for each chicken breast. Butter the foil with 2 tablespoons of the butter.
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Step 3: Make a paste with the remaining butter and flour and set aside.
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Step 4: Mix the milk, wine and chicken broth together in a saucepan and bring to a boil. Add the butter-flour paste and stir until smooth. Reduce heat to low and when boiling has stopped, gently stir in the egg yolk making sure not to let the mixture boil.
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Step 5: Remove from heat and add cayenne pepper, ground pepper, nutmeg, cloves, mushrooms and chives.
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Step 6: Lay each chicken breast on a square of buttered foil and divide the sauce evenly over each breast.
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Step 7: Fold edges of foil and seal being careful to leave a little room for expansion. Bake for 10 minutes.
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Step 8: Serve wrapped in foil and let your guests open their own.
We hope you enjoy this recipe!
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