M-J’s Chicken Medallions in Spanish Smoked Paprika Sauce

M-J's Original Recipe for Spanish Smoked Paprika Sauce, Coming Soon to Elegant Survival News
Pollo en Pimentón de la Vera…M-J’s New Original Recipe, an ALTERNATIVE TO  BARBECUED CHICKEN
Slicing the Poached Chicken Breasts into Medallions for M-J’s Pollo en Pimentón de La Vera

Start by poaching four or five boneless chicken breasts in one cup of water with salt or bouillon mix added. You will reserve this broth after the chicken is cooked in it, and use it as the basis for your sauce….

Ladle some of this sauce into the base of a baking pan. Coat the sliced chicken meat in it, and arrange them as shown below.

This smoky chicken is great the next day after its initial baking, cooked for a few minutes under a broiler (see first photo for results). The broiled chicken is good in pita sandwiches or wraps, with lettuce as a refreshing counterpoint.

M-J’s Chicken in Spanish Smoked Paprika Sauce is Ready to Bake, for about an Hour in a Medium-Hot Oven

Elegant Chicken Salad

Poached chicken in a  lettuce salad, with fresh lemon and vegetable oil dressing, ground green peppercorn and salt–how elegant and health-promoting it is. I would have made Chicken Jubilee from Beverly Barbour’s book, “Secret Recipes from Private Clubs,” but I had no tomato. I did, however, use a green pepper from my garden to replace it.  This simple chicken salad is a refreshing dish for summer luncheon.

©M-J de Mesterton

M-J’s Poulet à la Crême

Poulet à la Crême, a Smaller Version of M-J’s Recipe, Using Just Two Chicken Breasts for Two Persons



M-J’s Poulet à la Crême for a Dinner Party
Serves Eight Persons

Six boneless, skinless chicken breasts
Two cups of white wine (leftover champagne, or a combination of different white wines is also suitable)
One cup of water
Four tablespoons of butter
One third cup of white flour
One half-teaspoon of herbes de Provence
Salt and white pepper to taste
One half-cup of whipping cream

Melt one tablespoon of butter in a large frying pan. Add one cup of white wine or champagne and one cup of water, together with a sprinkling salt, the herbes de Provence and a little white pepper. Poach chicken breasts in the wine and water mixture until they are fully cooked; about forty-five minutes. Remove chicken breasts from pan and let them cool to room temperature. Most of the liquid will have evaporated, but retain what is left for the sauce.
Sauce Velouté
Pour the remaining poaching liquid into a cup. In the same pan, melt three tablespoons of butter. With a wire whisk, stir in 1/3 cup of white flour. Let this lightly brown until tan-coloured, then gradually add the remaining poaching liquid and one cup of white wine, whisking continually to prevent lumps. Incorporate the cream, and stop cooking after the sauce has thickened. Add a small bit of salt and white pepper to taste.
Slice the cooled chicken breasts into medallions. Pour 2/3 of the cream sauce into the bottom of an elegant buffet pan or serving dish, preferably one that is heat-proof, so that you may keep this dish covered and warm on a heating tray or cooker  for a little while before dinner is served.  On top of the cream sauce, line up the chicken medallions in a way that allows them to slightly overlap. Keeping the remaining third of the sauce hot and pourable, drizzle it over the arranged chicken just before distributing it among your dinner plates.

©M-J de Mesterton 2006

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>Sauce Velouté for an Elegant Dinner Dish

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M-J’s Sauce Velouté Recipe
Save the broth from poaching chicken breasts as shown in a previous post, and make elegant sauce velouté, a classic French recipe. For this recipe, I would prefer the chicken poaching liquid to contain just salt, white wine, water, and a spoonful of lemon juice. To be continued….

 Make a roux with about two tablespoons each of butter and flour. Stir it until light tan and bubbly.
Add about two cups of chicken broth or poaching liquid, stirring it in quickly.

Cook the ingredients until smooth.
When the sauce is very thick, slowly add a half-cup of cream and incorporate it well, cooking on low heat for another minute. I like to use bamboo tools, because they do not scratch my cookware.

Store your sauce velouté in a jar, and refrigerate or freeze until needed. Thaw the sauce slowly in a covered pan or pot, and add some white wine or champagne to taste. Cream may also be stirred-in until the sauce is at the consistency that you prefer. Dress your chicken in this elegant French sauce velouté. It is very good to have at hand for impromptu gatherings, together with some poached and sliced chicken breasts. These two ingredients guarantee you a quickly-prepared, elegant dinner party offering.
©M-J de Mesterton 2010

Sauce Velouté for an Elegant Dinner Dish

M-J’s Sauce Velouté Recipe
Save the broth from poaching chicken breasts as shown in a previous post, and make elegant sauce velouté, a classic French recipe. For this recipe, I would prefer the chicken poaching liquid to contain just salt, white wine, water, and a spoonful of lemon juice. To be continued….

 Make a roux with about two tablespoons each of butter and flour. Stir it until light tan and bubbly.
Add about two cups of chicken broth or poaching liquid, stirring it in quickly.

Cook the ingredients until smooth.
When the sauce is very thick, slowly add a half-cup of cream and incorporate it well, cooking on low heat for another minute. I like to use bamboo tools, because they do not scratch my cookware.

Store your sauce velouté in a jar, and refrigerate or freeze until needed. Thaw the sauce slowly in a covered pan or pot, and add some white wine or champagne to taste. Cream may also be stirred-in until the sauce is at the consistency that you prefer. Dress your chicken in this elegant French sauce velouté. It is very good to have at hand for impromptu gatherings, together with some poached and sliced chicken breasts. These two ingredients guarantee you a quickly-prepared, elegant dinner party offering.
©M-J de Mesterton 2010

Sauce Velouté for an Elegant Dinner Dish

M-J’s Sauce Velouté Recipe
Save the broth from poaching chicken breasts as shown in a previous post, and make elegant sauce velouté, a classic French recipe. For this recipe, I would prefer the chicken poaching liquid to contain just salt, white wine, water, and a spoonful of lemon juice. To be continued….

 Make a roux with about two tablespoons each of butter and flour. Stir it until light tan and bubbly.
Add about two cups of chicken broth or poaching liquid, stirring it in quickly.

Cook the ingredients until smooth.
When the sauce is very thick, slowly add a half-cup of cream and incorporate it well, cooking on low heat for another minute. I like to use bamboo tools, because they do not scratch my cookware.

Store your sauce velouté in a jar, and refrigerate or freeze until needed. Thaw the sauce slowly in a covered pan or pot, and add some white wine or champagne to taste. Cream may also be stirred-in until the sauce is at the consistency that you prefer. Dress your chicken in this elegant French sauce velouté. It is very good to have at hand for impromptu gatherings, together with some poached and sliced chicken breasts. These two ingredients guarantee you a quickly-prepared, elegant dinner party offering.
©M-J de Mesterton 2010

M-J’s Original Recipe: Elegant Pink Lemonade Chicken

M-J’s Pink Lemonade Chicken

25 Feb 2008
M-J’s Pink Lemonade Chicken

I invented this dish for a dinner party guest, French teacher Laurie, who was pregnant with twins. She loved it. Other guests did as well, so I have made my Pink Lemonade Chicken for many buffet dinners. Now, I am inspired by my dear nieces and nephews who are expecting babies soon, so I am publishing this recipe for the first time. The ingredients are simple and few, and you may adjust the amounts according to taste.

Ingredients:
Four-to-six pounds of boneless, skinless chicken breasts
One 16-ounce can of frozen pink lemonade
One tablespoon of cornstarch
Salt or celery salt to-taste
Water, two or three cups
Poach chicken breasts in a mixture composed of  2/3 of a 16-ounce frozen pink lemonade juice and two or three cups of water.
When it is thawed, the pink lemonade turns to thick syrup. One large can will be sufficient for four-to-six pounds of chicken. Reserve a third of the can for a final sauce.
Cover the boneless, skinless chicken breasts and simmer slowly in the pink lemonade for an hour or more. You may add salt or celery salt, but remember, this dish is created for those with delicate stomachs, so please don’t add garlic or onion flavorings. The liquid will reduce and the whole pieces of chicken should become lightly browned. Remove from heat and place on top of two sheets of waxed paper to protect your cutting board.  When the chicken breasts are cool, slice them into medallions with a very sharp knife. The liquid left-over in the poaching pan will be used to make a sauce.
Sauce for Pink Lemonade Chicken
Into the pan, pour 3/4 cup of water and a teaspoon of cornstarch, which has been mixed with a tablespoon of water. Add the 1/3 can of remaining pink lemonade syrup. Cook till it becomes a sauce. Pour some of it on the base of your serving dish. Arrange the slices of chicken in a circular fashion. When you have finished arranging the chicken slices, drizzle the rest of the pink lemonade sauce over them.

Recipe Copyright M-J de Mesterton 2000

M-J’s Original Recipe: Elegant Pink Lemonade Chicken

25 Feb 2008

M-J’s Pink Lemonade Chicken

I invented this dish for a dinner party guest, French teacher Laurie, who was pregnant with twins. She loved it. Other guests did as well, so I have made my Pink Lemonade Chicken for many buffet dinners. Now, I am inspired by my dear nieces and nephews who are expecting babies soon, so I am publishing this recipe for the first time. The ingredients are simple and few, and you may adjust the amounts according to taste.

Ingredients:
Four-to-six pounds of boneless, skinless chicken breasts
One 16-ounce can of frozen pink lemonade
One tablespoon of cornstarch
Salt or celery salt to-taste
Water, two or three cups
Poach chicken breasts in a mixture composed of  2/3 of a 16-ounce frozen pink lemonade juice and two or three cups of water.
When it is thawed, the pink lemonade turns to thick syrup. One large can will be sufficient for four-to-six pounds of chicken. Reserve a third of the can for a final sauce.
Cover the boneless, skinless chicken breasts and simmer slowly in the pink lemonade for an hour or more. You may add salt or celery salt, but remember, this dish is created for those with delicate stomachs, so please don’t add garlic or onion flavorings. The liquid will reduce and the whole pieces of chicken should become lightly browned. Remove from heat and place on top of two sheets of waxed paper to protect your cutting board.  When the chicken breasts are cool, slice them into medallions with a very sharp knife. The liquid left-over in the poaching pan will be used to make a sauce.
Sauce for Pink Lemonade Chicken
Into the pan, pour 3/4 cup of water and a teaspoon of cornstarch, which has been mixed with a tablespoon of water. Add the 1/3 can of remaining pink lemonade syrup. Cook till it becomes a sauce. Pour some of it on the base of your serving dish. Arrange the slices of chicken in a circular fashion. When you have finished arranging the chicken slices, drizzle the rest of the pink lemonade sauce over them.

Recipe Copyright M-J de Mesterton 2000

>M-J’s Original Recipe: Elegant Pink Lemonade Chicken

>

M-J’s Pink Lemonade Chicken

25 Feb 2008
M-J’s Pink Lemonade Chicken

I invented this dish for a dinner party guest, French teacher Laurie, who was pregnant with twins. She loved it. Other guests did as well, so I have made my Pink Lemonade Chicken for many buffet dinners. Now, I am inspired by my dear nieces and nephews who are expecting babies soon, so I am publishing this recipe for the first time. The ingredients are simple and few, and you may adjust the amounts according to taste.

Ingredients:
Four-to-six pounds of boneless, skinless chicken breasts
One 16-ounce can of frozen pink lemonade
One tablespoon of cornstarch
Salt or celery salt to-taste
Water, two or three cups
Poach chicken breasts in a mixture composed of  2/3 of a 16-ounce frozen pink lemonade juice and two or three cups of water.
When it is thawed, the pink lemonade turns to thick syrup. One large can will be sufficient for four-to-six pounds of chicken. Reserve a third of the can for a final sauce.
Cover the boneless, skinless chicken breasts and simmer slowly in the pink lemonade for an hour or more. You may add salt or celery salt, but remember, this dish is created for those with delicate stomachs, so please don’t add garlic or onion flavorings. The liquid will reduce and the whole pieces of chicken should become lightly browned. Remove from heat and place on top of two sheets of waxed paper to protect your cutting board.  When the chicken breasts are cool, slice them into medallions with a very sharp knife. The liquid left-over in the poaching pan will be used to make a sauce.
Sauce for Pink Lemonade Chicken
Into the pan, pour 3/4 cup of water and a teaspoon of cornstarch, which has been mixed with a tablespoon of water. Add the 1/3 can of remaining pink lemonade syrup. Cook till it becomes a sauce. Pour some of it on the base of your serving dish. Arrange the slices of chicken in a circular fashion. When you have finished arranging the chicken slices, drizzle the rest of the pink lemonade sauce over them.

Recipe Copyright M-J de Mesterton 2000

Poaching Chicken for Elegant Dishes

Poaching Chicken in Miso Broth
Poaching Chicken ©M-J de Mesterton

Add water and the flavouring of your choice to boneless chicken breasts. Simmer for forty minutes, cool and freeze for future use, or slice and use with sauce or gravy, perhaps made with the same poaching-liquid in which you cooked the chicken. I will return at the next opportunity with an original recipe or two, employing poached chicken breast meat. ~~M-J de Mesterton

Poaching Chicken

Add water and the flavouring of your choice to boneless chicken breasts. Here I have used miso and a little Maggi chicken and tomato bouillon powder. Simmer for forty minutes, cool and  freeze for future use, or slice and use with sauce or gravy. I will return at the next opportunity with an original recipe or two, employing poached chicken breast meat.
~~M-J de Mesterton

Poaching Chicken

Add water and the flavouring of your choice to boneless chicken breasts. Here I have used miso and a little Maggi chicken and tomato bouillon powder. Simmer for forty minutes, cool and  freeze for future use, or slice and use with sauce or gravy. I will return at the next opportunity with an original recipe or two, employing poached chicken breast meat.
~~M-J de Mesterton

>Poaching Chicken

>

Add water and the flavouring of your choice to boneless chicken breasts. Here I have used miso and a little Maggi chicken and tomato bouillon powder. Simmer for forty minutes, cool and  freeze for future use, or slice and use with sauce or gravy. I will return at the next opportunity with an original recipe or two, employing poached chicken breast meat.
~~M-J de Mesterton

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