Ingredients
Poached Breast of Chicken with Endive Sauce
1 ea Chicken, breast, frenched
Chicken stock, equal parts
White wine, equal parts
1/2 head Endive, bias cut
Butter, whole
1/2 oz Heavy cream, reduced
Aujus, pinch
Chives, pinch
Shallots
Pepper, to taste
Hacomat, to taste
Chicken Stock
2 qt Water, boiling
1 oz Chicken base
Preparation
Poached Breast of Chicken with Endive Sauce
Shallow Poach:
Butter pan with scant layer of shallots. Equal parts of chickenstock and white wine for poaching and cover with lid. Cook at325°F. Put chicken in poaching pan with poaching liquid. Bringto a boil on range. Place in oven, covered, poach until done.Remove the chicken, hold, reduce quesant (poaching liquid).Add reduced cream. Adjust with stock if necessary. Finishwith meat glaze. In another pan sauté endive in whole butterto golden brown. Dry in a paper towel. Add to sauce.
Chicken Stock
Dissolve chicken base in boiling water and stir.
Specialty Ingredients
#603 HACO-Swiss Aujus
#417 HACO-Swiss CHICKEN BASE
#513 HACO-Swiss HACOMAT
