CHICKEN BREASTTS IN CHEVERE CREAM SOUCE
2 Lg. whole Chicken Breasts,boned,skined,and trimmed.
1 sm. Onion, quartered
1/2 celery stalk, coarsly chopped.
1 fresh parseley spring
1/4 bay leafe
1/4 tspn.dried thyme, crumbled
3 whole peppercorns
2 cups of chicken stock
1/4 cup Whipping cream
3 1/2 oz goat cheese, such as Montrachet.
crombled Thime springs.
Tuck ends of chicken to form compact pieces. Arrange smooth side up in saucepan just large enough to accomandate in single layer. Add onion, celery, parsley, bay leafe, thyme and peppercorn. Pour in enough stock to just cover. Bring to a simmer, skimming surface. Adjust heat so liquid barely simmers, cover and cook until chicken is just firm to touch, about 15 min. . Transfer chicken to a heated plater, using slotted spoon. Tent with foil to keep warm. Strain cooking liquid through double thickness of cheesecloth into a heavy Lg. Skillet. Boil until reduced to 1/2 cup. Add cream and boil until reduced to 3/4 cup. Reduce heat to medium. Add cheese and mix until melted. Remove foil, discard any liquid on platter. Nap chicken with souce. Garnish with thyme springs. Pass remaining sauce separetly. Serve with rice and greens. Serves 4
RETURN TO DUKE'S KITCHEN
