Chicken Breast Millefeuille

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Chicken wonderfully transforms into a dessert-like dish, and it suits it very well. The recipe is taken from a book titled 'For Joy! Wonderful Dishes for the Easter Table' by John Smith.

Ingredients

Chicken fillet - 10.6 oz
Prunes - 3.5 oz
Spinach - 0.4 oz
Dry White Wine - 7 fl oz
Brown Sugar - 0.7 oz
Lingonberry - 0.7 oz
Butter - 1.4 oz
Salt - to taste
Pistachios - to taste

Step by Step guide

Step 1

Soak the prunes in half the amount of white wine for one hour. Line a small baking dish with plastic wrap, layering chicken fillet, prunes, and spinach, pressing down slightly. Tightly wrap the dish in plastic wrap and simmer in water for 20 minutes. Then place it under a weight and allow to cool.

Step 2

In a skillet, caramelize the sugar, add the remaining white wine, and let it reduce. Then, add the butter and lingonberries.

Step 3

Lightly toast the pistachios and chop them into fine crumbs. Arrange the chicken millefeuille on a plate, drizzle with sauce, and sprinkle with pistachios.