Chicken Breast Millefeuille
Appetizers • Argentinian
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 oz
- Prunes 5 oz
- Spinach 0 oz
- Dry White Wine 5 fl oz
- Brown Sugar 0 oz
- Lingonberry 0 oz
- Butter 0 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.
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