Ingredients

• 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.