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Chicken Picardy with Dill Sauce Recipe

Chicken Picardy with Dill Sauce is a popular American Starter
Author :
On :
Monday, 7 August, 2017
Category :
Non-Vegetarian Recipe
Course :
Starter Recipe
Cuisine :
American Recipe
Technique :
Braise Recipe
Difficulty :
Servings :
Serves 2
Rated 2 based on 100 votes


  • 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:

    1. Pre-heat oven to 375 degrees F.
    2. Prepare eight squares of aluminium foil by cutting foil into sheets (6" x 6") and buttering them lightly on the shiny side.
    3. Bone and skin chicken breasts without cutting it in half.
    4. Flatten breasts between sheets of waxed paper with knife edge and place each breast on a square of foil.
    5. Soak leeks.
    6. Separate and rinse well under running water to remove sand.
    7. Finely slice green portion, allotting 1/2 of the green portion per leek to each breast.
    8. Chop mushrooms, spinach leaves and shallots, allowing 2 mushrooms per portion.
    9. Saute this mixture very briefly (about 30 seconds) in a little butter over medium heat.
    10. Place 1/4 of mixture on each breast.
    11. Splash about 1 ounce white wine over each breast, salt and pepper to taste, and roll up each breast.
    12. Seal each breast in an aluminium foil square.
    13. Fold ends tightly to seal.
    14. 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.
    15. Saute 1 cup of sliced leeks in butter over medium heat.
    16. To serve, unwrap chicken breasts and slice into 1/4-inch rounds.
    17. Pour a portion of Dill Sauce on a plate.
    18. Lay chicken rounds over sauce. Garnish with sauteed leek slices and serve.


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