Sour Creme Sauce
Take a shallot. Sweat it in a pan with salt and white pepper.
deglaze with white wine, reduce au sec.
add about 0.5L Chicken stock, reduce by half.
Strain out shallots, add about equal part creme to stock, and a dash of lemon juice, stir well.
Let creme reduce slightly, and add in 2 generous tbsp of Sour creme, and yoghurt each.
let reduce until sauce thickens to right consistency.
Don't I sound fancy?
(au sec = until dry, so to let evaporate)
Chicken Farse
Finely chop about 1/4 to 1/2 an onion (depending on size). Sweat and season.
Deglaze with white wine, reduce au sec, add in some chopped parsley.
Take away from heat, and add in diced bread (we used cubes of wonderbread slices)
let cool
Take chicken breast, remove the small tenderloin-ish peice, chop that up and add to your onions/bread
Take to a food processor, add in 1/2 an egg white, and splash of heavy creme.
Chicken Doria
Prepare some boiling water
Take rest of chicken breast, Lay it between two peices of saran wrap.
beat it flat with meat hammer.
take your farse, and spoon it over the flat chicken.
Roll it up, with the plastic wrap. Make sure its tight, and tie the ends off.
Wrap in another layer of tinfoil.
Drop into boiling water, and then bring the water down to simmer.
Cut up some cucumber, drop into boiling water for about 2 minutes, then sautee them.
spoon sauce onto your plate, when your chicken is done, slice it up nice and put on your saucy plate with some cucumbers.
Over cooked my chicken slightly. My thermometer isn't calibrated, apparently, but this dish is fucking tasty, and is actually incredibly easy to make. The sauce tastes like a baked potato without a potato.
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