CHICKEN BREASTS WITH PATE
An adaptation of a classic French dish, Siipremes de Volaille Rossini (soo-prem d’voh-lai raw-see-nee) is chicken breasts topped with pate and served with a rich Madeira sauce. Serve with buttered broccoli and boiled new potatoes.
6 chicken breasts, skinned and boned
2 teaspoon salt
1 teaspoon black pepper
1 tablespoon lemon juice
1 oz. butter
Supremes de Volaille Rossini, chicken breasts with pate in a classic French sauce, is ideal for a dinner party.
8 oz. liver pate, cut into
1 medium-sized onion, thinly sliced medium-sized carrot, scraped and thinly sliced
1 oz. lean ham, finely chopped
2 tablespoons chopped fresh parsley
10 fl. oz. home-made beef stock
2 fl. oz. Madeira
1 tablespoon beurre manie
Rub the chicken breasts with the salt and pepper and sprinkle over the lemon juice. Set aside.
In a large, deep frying-pan, melt the butter over moderate heat. When the foam subsides, add the chicken breasts and fry for 5 to 7 minutes on each side or until they are tender. Using a slotted spoon, transfer the chicken breasts to a warmed serving dish. Keep hot while you make the sauce.
Pour off all but 2 tablespoons of the butter. Add the onion, carrot, ham and parsley to the pan and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Pour in the stock and Madeira. Increase the heat to high and bring to the boil, stirring frequently.
Remove the pan from the heat and pour the liquid through a fine strainer set over a large bowl. Using the back of a wooden spoon, rub the vegetables and ham through the strainer to extract any juices. Discard the contents of the strainer.
Wipe the pan and pour the stock back into the pan. Set the pan over high heat and bring to the boil. Remove the pan from the heat and add the beurrc manie, a small piece at a time, stirring constantly. Return the pan to moderate heat and bring the liquid to the boil, stirring constantly. Reduce the heat to low and simmer for 1 to 2 minutes or until the sauce is thick and smooth.
Top each chicken breast with a slice of pate and pour half the sauce over the top. Pour the remaining sauce into a warmed sauceboat and serve at once.