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+-- Thread: sauce for a stuffed chicken (/showthread.php?tid=24097)
sauce for a stuffed chicken - terriann - 10-26-2006
hi all can someone please send me a good sauce recipe for a chicken dish. I rolled chicken cut. with prociutto and provolone and I am not sure what kind of sauce to put with it. Please help!!
Re: sauce for a stuffed chicken - cjs - 10-26-2006
BECHAMEL SAUCE (Makes about 1 cup)
1 cup hot milk
2 tablespoons butter
3 tablespoons flour
Salt
White pepper
In a heavy 2- to 3-quart saucepan, melt 2 tablespoons of butter over moderate heat, and stir in the flour.
Cook, stirring constantly, for 2 minutes. Do not let this roux brown.
Remove the pan from the heat and blend in the hot milk.
Then retum to high heat and cook, stirring constantly, until the sauce comes to a boil.
Reduce the heat and simmer, still stirring, for 2 or 3 minutes, or until the sauce is thick enough to coat a spoon heavily.
Remove the pan from the heat, taste and season with salt and white pepper.
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Saute some shallots in the butter before adding the flour.
Maybe add a little Marsala to the finished sauce.
Re: sauce for a stuffed chicken - Roxanne 21 - 10-27-2006
How about adding a little olive oil, lemon juice and parsley/basil to the drippings? A hint of butter at the end to enrich it would be great---
WELCOME Terrianne
Re: sauce for a stuffed chicken - pjcooks - 10-27-2006
Two good ideas here! What about adding some fresh sage to a bechamel?
Welcome, Terriann!
PJ
Re: sauce for a stuffed chicken - DFen911 - 10-27-2006
First off welcome to the boards! Was it the jello shooters I had laid out that brought you in?
If you have some decent pan drippings I'd make a pan sauce if you have some chicken stock you can add to it. You could add fresh sage to it at the very end.
Btw we're doing game hens tonight in class
Post deleted by sysadmin - - 10-27-2006
Re: sauce for a stuffed chicken - cjs - 10-28-2006
If you go the marinara or puttanesca (tomatoes,onions, capers, black olives, anchovies, oregano and garlic) route, you might try garnishing with some fried capers, or fry up a little more prosiutto, or combine the two and sprinkle.