Scottish Dunelm of Chicken
225g (8oz) Roast Chicken Breast
150ml (¼pint) Chicken Stock
110g (4oz) Mushrooms, thinly sliced
50g (2oz) Butter
½ Lemon, juice only
4-5 Sprigs Tarragon
3 tbsp Double Cream
2 Slices Bread
Salt and Pepper
Cut the chicken into cubes 2.5cm (1 inch) square.
Thinly slice the mushrooms
Add the chicken stock, lemon juice and chopped tarragon, season to taste and bring to the boil.
Boil until the liquid until reduced by half.
Add the cream and simmer for a further 3-4 minutes.
Add the chicken, reduce the heat and allow the chicken to warm through.
Remove the crusts from the bread, cut diagonally into four and either fry or toast, keep warm.
Serve on a heated plate with the sippets of bread placed round the edge of the plate.
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