La Belle Cuisine - More Poultry Recipes
Fine Cuisine with Art Infusion
"To cook is to create. And to create well...is an act of integrity, and faith."
"Poultry is for the cook what canvas is for
Recipe of the Day Categories:
Point Pleasant - St. Thomas
1/4 cup minced shallots
1 tablespoon unsalted butter
1 tablespoon flour
1 cup chicken stock
1/4 cup dry white wine
1/4 cup heavy cream 6 ounces fettuccine
2 tablespoons unsalted butter
Parsley sprigs Make the marinade: In saucepan combine oil, vinegar, lime juice, allspice and garlic and ginger root toed in a cheesecloth bag. Bring liquid to a boil
and simmer marinade for 5 minutes. Let marinade cool completely. In a
bowl combine chicken with marinade and chill mixture, covered, for at
least 4 hours.
Make the sauce: In a saucepan cook shallots in butter over moderately
low heat, stirring, 3 minutes. Add the flour and cook, stirring, 3 minutes. Remove pan from heat, add stock, wine and cream in a stream, whisking. Simmer mixture, stirring occasionally, 15 minutes. Add salt and pepper to taste and keep sauce warm.
In a kettle of boiling salted water cook the fettuccine 7 minutes, or al
dente, and drain. In a large skillet cook the fettuccine and chicken, drained well, in butter over moderately high heat, stirring, 4 to 6 minutes, until chicken is cooked through and tender. Divide mixture among plates and
spoon sauce over. Garnish with parsley sprigs. Serves 4.