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  Added: Jun 08, 2011  •  Visited (255)  •  Print version Print this recipe (37)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Chicory Montmorency
What You Need:
  • Butter
  • 2 whole chicken breasts
  • 1/3 cup lemon juice
  • 4 heads of chicory
  • 1 tablespoon flour
  • ½ cup grated Swiss cheese
  • ½ cup fresh breadcrumbs
  • 2 tablespoons capers
  • ¼ teaspoon celery seeds
  • 2 tablespoons chopped parsley

  • How To Cook:
    1. Cut each chicken breast in half.

    2. Heat ½ cup water and 2 tablespoons butter in a large pan and slowly simmer the chicken (covered) for 45 minutes, or till tender.

    3. Drain, reserving the broth.

    4. Meanwhile, heat 2 tablespoons butter and the lemon juice in another saucepan and slowly simmer the chicory (covered) for 30 minutes or till tender; drain.

    5. Melt 1 tablespoon butter in a saucepan, remove from the heat, and stir in the flour and then the chicken broth (about ¾ cup).

    6. Bring to the boil, stirring and simmer till it thickens, then add the cheese.

    7. Now start heating the oven to moderate (350°F).

    8. Toss the breadcrumbs with 3 tablespoons melted butter and set aside.

    9. Remove the bones from the chicken breasts and arrange the flesh in a buttered baking dish; top each with a head of chicory and sprinkle with capers and celery seeds.

    10. Pour the sauce over all, top with bread crumbs and bake for 20 minutes; sprinkle with parsley.

    This recipe is also available in:
    Cuisine » Europe » Belgium
    Dish » Appetizers
    Main Ingredient » Vegetables » Endive & Chicory
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Fruits » Lemon

     





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