Bacon Wrapped Chicken Breasts & Lemon Sauce with Tarragon [Serves 4]


The smoky flavor of the bacon penetrates the chicken as it slowly roasts in the oven and the rich flavor of the cream cheese is balanced off with the sharpness of the tangy sauce.

Ingredients – Bacon Wrapped Chicken

4 Chicken Breasts, skinless & boneless

4 Bacon

Cream Cheese

Chives

Cooking Instructions – Bacon Wrapped Chicken

1. Pound chicken breasts to ½” thickness.

2. Spread with cream cheese.

3. Sprinkle with chives.

4. Fold over from both sides.

5. Wrap with bacon, seam side down.

6. Bake in 400°F for 40min.

7. Brown the bacon with the broiler for the last few minutes.

Ingredients – Lemon Sauce

1 Lemon, juice & rind

7 Tsp Dried Tarragon Leaves, chopped

1 Shallot, chopped

6 Tbsp White Wine

1 Quantity of Velouté Sauce (Recipe here)

2 Tbsp Double (Heavy) Cream

2 Tbsp Brandy

Salt

Ground Black Pepper

Cooking Instructions – Lemon Sauce

1.  Reserve 1 Tbsp of tarragon aside.

2. Simmer lemon juice, lemon rind, the remaining tarragon, shallots and white wine until reduced by half.

3. Strain the liquid and return to the stove.

4. Add the Velouté Sauce, cream, brandy, and reserved tarragon.

5. Heat through and season with salt & pepper.

Chicken Bacon Roulades with Velouté Sauce [Serves 1]


I really dislike the raw and earthy taste of asparagus so let’s hope this recipe is able to cover that up with the savory flavor from the bacon and the velouté sauce 😀

Ingredients – Roulades

2 Asparagus Spears, trimmed

3 Bacon strips

1 Chicken Breast, boneless & skinless; pounded to ¼” thick

2 Tbsp Parmesan, grated

2 Garlic Cloves, minced

Cooking Instructions – Roulades

1. Place bacon strips, asparagus, garlic, and parmesan on the inside of the chicken breast.

2. Roll the chicken breast from one side to the other.

3. Heat some olive oil on high heat.

4. Sear the roulades with the slit end down till golden brown.

5. Bake roulades at 350°F for 10-15min.

Ingredients – Velouté Sauce

300ml Fish Stock

1 Tbsp Butter

2 Tbsp Plain Flour

1 Tbsp Single (Light) Cream

Salt

Ground Black Pepper

Cooking Instructions – Velouté Sauce

1. Heat stock until almost boiling.

2. Melt butter in another pan and stir in flour, stirring constantly.

3. Cook over medium heat for 3-4min and remove from heat.

4. Gradually pour in hot stock, stirring constantly, until sauce thickens

5. Simmer until sauce reduces by ¼.

6. Strain sauce and remove from heat.

7. Stir in cream and season with salt & pepper.

Variations

  • For a richer flavor in a special dish, replace 2-3 Tbsp of the stock with dry white wine or vermouth.
  • For a sherry velouté, add 4 Tbsp dry sherry with the stock, reducing the quantity of stock by 4 Tbsp

Chicken with Green Peppercorn Sauce [Serves 4]


The flavor of the chicken and green peppercorns creates an ideal marriage of coloring and taste. The green peppercorns in brine are a better choice than the dry-packed type because they tend to give this piquant, creamy sauce a more rounded, full flavor.

Ingredients – Chicken

4 Chicken Breast Halves, boneless & skinless

¼ Cup Plain Flour

½ Tsp Paprika

½ Tsp Salt

1 Tbsp Olive Oil

Cooking Instructions – Chicken

1. Sprinkle chicken with salt.

2. Combine flour and paprika in a shallow dish.

3. Dredge chicken in flour mixture.

4. Heat oil over medium heat.

5. Pan fry chicken 5min on each side or until done.

Ingredients – Green Peppercorn Sauce

1 Tbsp Green Peppercorn in Brine, drained

1 Onion, chopped

2 Tbsp Butter

300ml Chicken Stock

½ Lemon, juiced

1 Tbsp Beurre Manié (Cream equal quantities of butter and plain flour together; chill until firm)

3 Tbsp Double (Heavy) Cream

1 Tsp Dijon Mustard

Salt

Ground Black Pepper

Cooking Instructions – Green Peppercorn Sauce

1. Dry green peppercorns and crush them lightly.

2. Soften onion in butter.

3. Add chicken stock and lemon juice.

4. Bring to boil.

5. Simmer for 15min.

6. Whisk in Beurre Manié

7. Stir in green peppercorns, cream, and mustard.

8. Season.