↞ recipe box start page
Category: Poultry
Prep Time: Cook Time: Total Time:
12 large spinach leaves
1 carrot, peeled and julienned
4 boneless, skinless chicken breast halves, each 5 oz.
Salt and freshly ground pepper, to taste
2 oz. thinly sliced prosciutto, trimmed
1 cup chicken broth
1 large shallot, chopped
2 tsp. arrowroot
2 Tbs. lemon juice
2 Tbs. fromage blanc
2 tsp. chopped fresh tarragon, plus leaves for garnish
Directions:
Bring a saucepan three-fourths full of water to a boil. Add the spinach leaves and blanch for 5 seconds. Using a slotted spoon, transfer them to a plate, arranging them so that they may be easily separated; set aside. Add the carrot to the same boiling water and blanch for 2 minutes. Drain and set aside.
Using a meat pounder, pound each of the chicken breasts between 2 sheets of plastic wrap to a uniform thickness of about 1/4 inch. Season the breasts with salt and pepper. Place the chicken breasts on a work surface. Arrange 3 spinach leaves atop each breast, covering the meat completely. Top the spinach with the prosciutto and then the carrot, again dividing evenly and leaving a 1/2-inch border on each of the 2 short ends of the chicken. Fold the short sides in over the filling and, beginning from a long side, roll up tightly. Tie each roll at 2-inch intervals with kitchen string.
Heat a nonstick fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Add the rolls, seam sides down, and cook until browned, about 4 minutes. Turn and continue to cook until the chicken is opaque throughout, about 4 minutes more. Transfer the rolls to a cutting board and let rest for 8 to 10 minutes.
Meanwhile, in a small saucepan, combine the broth and shallot and bring to a boil over high heat. Boil for about 5 minutes. In a small bowl, stir together the arrowroot and lemon juice until the arrowroot is dissolved, then whisk the mixture into the sauce. Boil until reduced to 2/3 cup, about 7 minutes. Remove from heat and whisk in the fromage blanc and chopped tarragon. Ladle the sauce onto warmed individual plates. Slice the rolls and fan over the sauce. Garnish with tarragon leaves and serve hot.
Serves 4.
view more member recipes
Chicken Paupiettes with Lemon-Tarragon Sauce
view my recipes
print
save
Category: Poultry
Prep Time: Cook Time: Total Time:
12 large spinach leaves
1 carrot, peeled and julienned
4 boneless, skinless chicken breast halves, each 5 oz.
Salt and freshly ground pepper, to taste
2 oz. thinly sliced prosciutto, trimmed
1 cup chicken broth
1 large shallot, chopped
2 tsp. arrowroot
2 Tbs. lemon juice
2 Tbs. fromage blanc
2 tsp. chopped fresh tarragon, plus leaves for garnish
Directions:
Bring a saucepan three-fourths full of water to a boil. Add the spinach leaves and blanch for 5 seconds. Using a slotted spoon, transfer them to a plate, arranging them so that they may be easily separated; set aside. Add the carrot to the same boiling water and blanch for 2 minutes. Drain and set aside.
Using a meat pounder, pound each of the chicken breasts between 2 sheets of plastic wrap to a uniform thickness of about 1/4 inch. Season the breasts with salt and pepper. Place the chicken breasts on a work surface. Arrange 3 spinach leaves atop each breast, covering the meat completely. Top the spinach with the prosciutto and then the carrot, again dividing evenly and leaving a 1/2-inch border on each of the 2 short ends of the chicken. Fold the short sides in over the filling and, beginning from a long side, roll up tightly. Tie each roll at 2-inch intervals with kitchen string.
Heat a nonstick fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Add the rolls, seam sides down, and cook until browned, about 4 minutes. Turn and continue to cook until the chicken is opaque throughout, about 4 minutes more. Transfer the rolls to a cutting board and let rest for 8 to 10 minutes.
Meanwhile, in a small saucepan, combine the broth and shallot and bring to a boil over high heat. Boil for about 5 minutes. In a small bowl, stir together the arrowroot and lemon juice until the arrowroot is dissolved, then whisk the mixture into the sauce. Boil until reduced to 2/3 cup, about 7 minutes. Remove from heat and whisk in the fromage blanc and chopped tarragon. Ladle the sauce onto warmed individual plates. Slice the rolls and fan over the sauce. Garnish with tarragon leaves and serve hot.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Marinated Salmon With Lemon Tarragon Sauce
by sgre52160
1/4 cup lemon juice and olive oil 2 clove garlic, minced 1/2 tsp salt 1/4 tsp pepper 1 lb salmon fillet, 1 inch thick 2/3 cup sour cream 1/4 cup milk and minced green onions 1 tsp tarragon leav
by sgre52160
1/4 cup lemon juice and olive oil 2 clove garlic, minced 1/2 tsp salt 1/4 tsp pepper 1 lb salmon fillet, 1 inch thick 2/3 cup sour cream 1/4 cup milk and minced green onions 1 tsp tarragon leav
Lemon-tarragon Chicken Salad
by sgre52160
3/4 cup finely chopped celery 1/2 cup plus 3 tablespoons mayonnaise 1/4 cup finely chopped red onion 2 tbsp chopped fresh tarragon and lemon juice 1 tsp grated lemon peel 3 breasts (4 if they're
by sgre52160
3/4 cup finely chopped celery 1/2 cup plus 3 tablespoons mayonnaise 1/4 cup finely chopped red onion 2 tbsp chopped fresh tarragon and lemon juice 1 tsp grated lemon peel 3 breasts (4 if they're
Rosemary Chicken With Garlic Mashed Potatoes And Asparagus In Lemon Tarragon Butter
by DrippingStrawberry
by DrippingStrawberry
Chicken In Tarragon Sauce
by ICOOK2
Ingredients: 4 boneless, skinless chicken breast halves 1 Tbs. unsalted butter 1 Tbs. extra-virgin olive oil Salt and freshly ground pepper, to taste 3 Tbs. chopped shallot 1 Tbs. chopped f
by ICOOK2
Ingredients: 4 boneless, skinless chicken breast halves 1 Tbs. unsalted butter 1 Tbs. extra-virgin olive oil Salt and freshly ground pepper, to taste 3 Tbs. chopped shallot 1 Tbs. chopped f
view more member recipes
related CDKitchen recipes
Chicken Breasts in Tarragon Sauce
Baked Lemon Chicken With Light Mushroom Sauce
Chicken Salad With Grapes
Grilled Tarragon Chicken
Parmesan Peas
Lemon Tarragon Chicken With Asparagus
Poached Chicken Breasts with Lemon-and-Herb Mayonnaise
Tarragon Lemon Baked Chicken
Champagne Chicken Fricassee
Lemon-Herb Alligator Stew