Chicken Renaudiere
Go ahead and summon your inner French chef. Your friends will thank you for it.
By PlentyMag.comThu, Jul 29 2010 at 11:33 AM EST
Photo: mcmrbt/Flickr Kathy Cary of Lilly’s in Louisville, Ky., says, “This recipe is an adaptation of one by my mentor, Barton Connett. She taught Cordon Bleu classes in Washington, D.C., and later founded Mrs. Connett’s Chateau Country Cooking School in Chinon, France. I wanted to go through her Cordon Bleu course in Washington, but couldn’t afford it, so she arranged a sort of scholarship for me by making me her assistant and offering me the course for half price. Voila! We worked so well together that she later became not only my mentor, but my champion as well.
"Barton was very expressive, having been a Broadway actress. She and her husband, who like Paul Child [husband of Julia] had been in the diplomatic corps, were surrounded by many international friends. She had a great sense of humor, and was also an incredibly generous person, giving her time and resources to the International Eye Bank among other good causes. Her cooking style was a combination of classical French infused with her own incredibly welcoming ways. Such a wonderful woman.”
Chicken Renaudiere
Ingredients
For the chicken base:
- 3 ounces Niman Ranch applewood smoked bacon, chopped
- 2 teaspoons olive oil
- 6 ounces crimini mushrooms, sliced
- 3 leeks, white part only, sliced in 1/4 inch half circles
- 2 tablespoons butter
- 2 lemon slices, seeds removed
- 1 tablespoon chopped garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup dry white wine
- 3/4 cup chicken stock
- 2 tablespoons mixture of chopped fresh parsley, rosemary, and thyme
For the chicken:
- 4 8-ounce chicken breasts, boned, skinned, and pounded thin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup panko bread crumbs
- 2 tablespoons butter
- 3 tablespoons olive oil
- 1/2 cup dry white wine
- 1/2 cup grated Asiago cheese
For the sauce:
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 ounces tagliatelle pasta
- 1 tablespoon snipped chives
Directions
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Preheat oven to 350 degrees.
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Cook the bacon over moderate heat until done. Drain, set aside.
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Combine the bacon drippings with the 2 teaspoons olive oil in a skillet, and sauté the mushrooms.
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Add the leeks, butter and lemon slices.
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When the leeks have wilted, add the garlic, salt, pepper and herbs. Then add the wine and reduce by half.
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Add the chicken stock, and reduce by half again.
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Remove the lemon slices and put the mushroom/leek mixture into an oiled shallow baking dish. Set aside.
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Dredge the chicken breasts in the panko bread crumbs.
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Add 2 tablespoons butter and 3 tablespoons olive oil to the skillet and sauté the chicken.
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Season with salt and pepper, turning once.
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Place the chicken breasts on top of the leek mixture. Deglaze the pan you sautéed the chicken in with white wine, reduce by half, and pour over the chicken.
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Top with Asiago and bacon bits.
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Place in the oven and bake for 15 minutes.
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Meanwhile, in medium saucepan, reduce the heavy cream with the mustard, salt and pepper over medium heat until thickened.
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In a large pot, boil water and cook the tagliatelle until just tender.
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Drain and toss with the cream mixture and chives. Serve with the chicken on top.
Yield
Serves 4
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