*  Exported from  MasterCook Mac  *
                     Poulet Fleuri (Flowering Chicken)
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chicken
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    boned and skinned chicken breast halves
    1      large         carrot -- peeled and julienned
    1      large         celery stalk -- julienned
    8                    snow peas
    8                    scallions
    2      cups          chicken broth
    1      cup           whipping cream
    1      ounce         dried porcini mushrooms
                         salt and white pepper -- to taste
 Cook carrots and celery, separately, in salted water until crisp/tender. Blanch 
 snow peas for 1 minute in boiling water.  Plunge vegetables in cold water 
 immediately to stop the cooking.
 Julienne the snow peas.  Clean scallions; cut off and save the green tops (save 
 the whites for another recipe).  Cut all vegetables to the same length, about 3 
 Pound each chicken breast lightly with a flat-bottomed, stout glass until breast 
 is uniform thickness, about 1/2 inch.  Lay one or two pieces of each vegetable, 
 lengthwise, in the middle of each flattened breast.  Fold the point opposite the 
 long edge of the breast over the vegetables.  Then fold in the two ends.  Finish 
 by rolling from the long edge over the vegetables.  The goal is to have a nice, 
 uniform-thickness roll with the vegetables completely enclosed.
 Bring the chicken stock to a boil.  Place each breast roll on a sheet of plastic 
 wrap 3 times its length.  Roll up the meat tightly in the wrap; twist the ends of 
 the wrap tightly and fold them under the roll.	Each roll should now look like a 
 giant piece of tightly wrapped taffy.
 Poach the rolls in the simmering stock.  If the liquid covers the rolls, poach 
 for about 6 minutes.  Otherwise, poach for 4 minutes, turn, and poach another 4 
 minutes. While the rolls are poaching, soak dried mushrooms in very hot water 
 until soft.
 Hold still-wrapped rolls in a warm oven while you make the sauce.
 Drain the mushroom soaking liquid through a paper towel or coffee filter to 
 remove grit, and add the liquid to the chicken stock. Boil the chicken stock 
 mixture, uncovered, over high heat until reduced by half.  Add cream to stock 
 mixture and reduce by half again.  Be careful during this step as the cream tends 
 to foam up.  Slice mushrooms if very large, removing any tough stems, and add to 
 sauce.  Taste sauce and add salt and pepper as desired.
 To serve:  Unwrap chicken breasts.  Slice each roll on the diagonal into about 5 
 equal pieces.  Arrange in a star pattern, one breast per plate, with the most 
 attractive sides up.  Carefully spoon hot sauce around - not - over the chicken 
 breasts.  Try to include 3 - 4 mushroom pieces on each plate.  Dust the sauce 
 areas with A LITTLE paprika and serve to raves.
                    - - - - - - - - - - - - - - - - - - 
 Per serving: 513 Calories; 26g Fat (44% calories from fat); 39g Protein; 34g 
 Carbohydrate; 134mg Cholesterol; 1598mg Sodium
 Peter Link