Ingredients
- 4 corn-fed chicken breasts, (175g each)
- 4 spring roll wrappers
- 4 tbsp groundnut oil
- juice of 1/2 lemons
- halves lemons, to garnish
- mashed potato, to serve
- 3 shallots, chopped
- 100 ml dry white wine
- 10 white peppercorns, crushed
- 500 g unsalted butter
- 50 g roughly chopped parsley
- 25 g chopped shallots
- 25 g chopped garlic
- 5 g salt
- 5 g freshly ground white pepper
- 100 g ground almonds
- splash of Pernod
- bunch of watercress, leaves picked
- bunch of flat leaf parsley, leaves picked
- splash of extra virgin olive oil
- juice of 1/2 lemons
- black pepper
Description
From Pascal Proyart, A Tasty And Unusual Chicken Dish - Deliciously Light And Crisp Pastry Parcels Packed With Mouth-watering Flavours
UK TV
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