6 chicken
breasts
1 cup flour
6 eggs
2 celery root
6 tomatoes
36 pearl onions
1 cup Lemon Juice
1 cup chicken stock or broth
2lbs unsalted butter
1/4 cup heavy cream
1 cup blended olive oil
1 bunch fresh parsley
Pistou:
1/2 lb
basil
6 peeled garlic cloves
1/2 cup olive oil
Lemon Caper Beurre Blanc:
3 whole black peppercorns
3 oz fresh tarragon
1 bay leaf
4 cups white wine
1/2 lb unsalted butter
1 cup heavy cream
Preparation:
1.
Remove skin and fat from chicken breasts, cut in half, pound with mallet until
thin.
2. Refrigerate chicken and clean cutting board and anything that touched raw
chicken with bleach.
3. Peel celery root and rinse thoroughly, cut in half and slive very then,
then put aside.
4. Peel pearl onions and place on roasting rack.
5. Cut tomatoes in half, then quarter each half, and place on another roasting
rack.
6. Roast onions and tomatoes in 350 degree oven until golden, arount 20-30
minutes.
7. Beat effs and add 1/4 cup heavy cream, wrap and refrigerate.
8. Season flour with salt an d pepper and place in bowl.
9. Chop parsley, set aside for garnish.
Pistou:
1.
Pick basil and remove all stems
2. Peel garlic.
3. In a food processor or blender, add garlic, basil, and oil and puree until
pesto-like in consistency.
4. Remove from processor and refrigerate.
Lemon caper Buerre blanc:
1.
Place pepper, bay leaf, tarragon, and white wine inota saucepan.
2. Reduce until liquid has almost completely evaporated away.
3. Add heavy cream and reduce by 3/4.
4. Remove from heat and quickly add butter to the reduction so it will become
a nice sauce consistency.
5. Strain through fine mesh and keep warm, not hot.
Directions:
In
a skillet, heat oil until hot, season chicken with salt and pepper, then dredge
it lightly in flour. Coat it with the egg mixture. Pan fry until golden brown
on each side. Remove from pan and repeat with remainder of chicken.
After all chicken is cooked, place it in a 400 degree oven for 3 minutes or
until cooked all the way through.
In another saute pan, quickly bring chicke stock to a boil, then add celery
root and lemon juice, cooking until root is crisy but not raw, about sicx
minutes.
Add roasted onions and tomatoes and saute for about one minute, then slowly
mount in your butter until chicken stock startes to thicken. You may need
to turn down heat so sauce does not break on you.
At the very end, just before you start to plate the dish, add your pistou.
This is more a a "to taste" measurement, so when you think there
is enough, there probably is!
Plating:
To
plate the dish, first line celery root in the middle of the plate, then ladle
the tomatoes, onions, and sauce over the celeriac. Layer the chicken in threes
over the vegetables. To finish, spoon the lemon caper Buerre blanc until it
coats the chicken. Sprinkle with fresh parsley and enjoy!
Prepared for Your Day by Chef Fred Neuville of 39 Rue de Jean
39 John Street
Charleston, SC
843-722-8881