La Poule
La Poule
Martin, Patricia
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La Belle Cuisine - More Poultry Recipes

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Chicken Martinique

 

 

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 Bay Caribe
Bay Caribe
Brent, Paul
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Chicken Martinique
Point Pleasant - St. Thomas
Gourmet Archives

Marinade:
1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup fresh lime juice
1 teaspoon ground allspice
3/4 teaspoon minced garlic
3/4 teaspoon peeled and minced ginger root
1 1/2 pounds skinless, boneless chicken breast,
cut into 1/2-inch-wide strips

Sauce:
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.

 

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