Well, if I could, this is what we'd be eating... I ran across this this a.m. on M.C. - so all of us with MC has this recipe, but I've never seen it before. Sounds wonderful, maybe someone will beat me to it before I'm back in action.
(for those who don't know and would like to know, "Mille-feuille" this is normally a dessert made up of two layers of puff pastry filled with a sweet filling (custard, whipped cream, jams, etc.) For a savory, it would be made up of filling of cheese and usually served as an appetizer. This is a really interesting take on it.
Hash Brown Potatoes and Sliced Chicken Mille-feuille Style
Serving Size : 6
GARNISH:
1 bunch watercress
2 tablespoons Marsala wine
1/4 cup chicken stock
1/4 cup cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter
1 teaspoon finely chopped fresh parsley
SOAKING MUSHROOMS:
1/4 cup water
1/4 ounce dried shiitake mushroom
BAKED HASH BROWN POTATOES:
12 frozen hash brown patties -- thawed
3/4 cup Parmesan cheese
FILLING:
1 tablespoon olive oil
6 ounces boneless skinless chicken breasts -- sliced
1/2 cup shredded zucchini
6 stalks Asparagus -- chopped
1/2 red bell pepper -- cut in thin strips
1 cup sliced white mushrooms
To soak mushrooms, boil water in small sauté pan; add shiitake mushrooms. Turn off heat and let sit for 30 minutes. Remove mushrooms from soaking liquid; pull off stems and discard. Chop mushrooms finely and add back to water. Set aside.
For hash brown potatoes, place potato patties in rows on cookie sheets; sprinkle each with about 1 tablespoon of cheese; bake in preheated 350° F oven for 10 minutes.
To make filling, in large saucepan, over medium heat, heat oil; add chicken and cook over medium heat for 5 minutes. Add zucchini, asparagus, peppers and white mushrooms. Cook for 5 minutes longer, or until vegetables are soft. Add Marsala, chicken stock, cream, and reserved shiitake mushrooms and their soaking liquid; boil. Turn down heat; simmer for 5 minutes longer. Stir in salt and pepper to taste; add butter and parsley.
To serve, arrange 1 potato patty, cheese side up, on plate; spoon about 1/2 cup chicken mixture over potato patty and top with second potato patty, cheese side up. Garnish with watercress.
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Does this not sound just delicious???
P.
S. Instead, I'm having my chix, tomatoes, cooked cabbage, celery, vege soup, grapefruit.....
(for those who don't know and would like to know, "Mille-feuille" this is normally a dessert made up of two layers of puff pastry filled with a sweet filling (custard, whipped cream, jams, etc.) For a savory, it would be made up of filling of cheese and usually served as an appetizer. This is a really interesting take on it.
Hash Brown Potatoes and Sliced Chicken Mille-feuille Style
Serving Size : 6
GARNISH:
1 bunch watercress
2 tablespoons Marsala wine
1/4 cup chicken stock
1/4 cup cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter
1 teaspoon finely chopped fresh parsley
SOAKING MUSHROOMS:
1/4 cup water
1/4 ounce dried shiitake mushroom
BAKED HASH BROWN POTATOES:
12 frozen hash brown patties -- thawed
3/4 cup Parmesan cheese
FILLING:
1 tablespoon olive oil
6 ounces boneless skinless chicken breasts -- sliced
1/2 cup shredded zucchini
6 stalks Asparagus -- chopped
1/2 red bell pepper -- cut in thin strips
1 cup sliced white mushrooms
To soak mushrooms, boil water in small sauté pan; add shiitake mushrooms. Turn off heat and let sit for 30 minutes. Remove mushrooms from soaking liquid; pull off stems and discard. Chop mushrooms finely and add back to water. Set aside.
For hash brown potatoes, place potato patties in rows on cookie sheets; sprinkle each with about 1 tablespoon of cheese; bake in preheated 350° F oven for 10 minutes.
To make filling, in large saucepan, over medium heat, heat oil; add chicken and cook over medium heat for 5 minutes. Add zucchini, asparagus, peppers and white mushrooms. Cook for 5 minutes longer, or until vegetables are soft. Add Marsala, chicken stock, cream, and reserved shiitake mushrooms and their soaking liquid; boil. Turn down heat; simmer for 5 minutes longer. Stir in salt and pepper to taste; add butter and parsley.
To serve, arrange 1 potato patty, cheese side up, on plate; spoon about 1/2 cup chicken mixture over potato patty and top with second potato patty, cheese side up. Garnish with watercress.
-----
Does this not sound just delicious???
P.
S. Instead, I'm having my chix, tomatoes, cooked cabbage, celery, vege soup, grapefruit.....
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com