Chicken Picardy with Dill Sauce

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Braise Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Chicken Drumsticks with Indian Masala

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  • 4 - boneless, skinless chicken breasts
  • 4 - spinach leaves
  • 4 - leeks
  • 4 - shallots, finely chopped
  • 8 - medium mushrooms, finely chopped
  • 1.5 cups - chicken stock in baking pan
  • 4 fluid ounces - white wine
  • 1 cup - leeks (green part only), sliced
  • white pepper to taste
  • salt to taste

How to Make Chicken Picardy with Dill Sauce

  • Pre-heat oven to 375 degrees F.
  • Prepare eight squares of aluminium foil by cutting foil into sheets (6" x 6") and buttering them lightly on the shiny side.
  • Bone and skin chicken breasts without cutting it in half.
  • Flatten breasts between sheets of waxed paper with knife edge and place each breast on a square of foil.
  • Soak leeks.
  • Separate and rinse well under running water to remove sand.
  • Finely slice green portion, allotting 1/2 of the green portion per leek to each breast.
  • Chop mushrooms, spinach leaves and shallots, allowing 2 mushrooms per portion.
  • Saute this mixture very briefly (about 30 seconds) in a little butter over medium heat.
  • Place 1/4 of mixture on each breast.
  • Splash about 1 ounce white wine over each breast, salt and pepper to taste, and roll up each breast.
  • Seal each breast in an aluminium foil square.
  • Fold ends tightly to seal.
  • Place prepared chicken into a baking pan filled with 2 or 3 inches of chicken stock. Bake in a pre-heated oven for 25 minutes.
  • Saute 1 cup of sliced leeks in butter over medium heat.
  • To serve, unwrap chicken breasts and slice into 1/4-inch rounds.
  • Pour a portion of Dill Sauce on a plate.
  • Lay chicken rounds over sauce. Garnish with sauteed leek slices and serve.