Recipe Help: Chicken Wellington
#252480 - 03/16/06 09:40 AM
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I found this recipe in Quick Cooking Magazine and it sounds good, but I think it will have too much fat (4 tablespoons butter!). I'm looking for suggestions to cut the fat down a bit. Any suggestions would be greatly appreciated. Thanks!
Chicken Wellington 4 boneless, skinless chicken breast halves (6 ounces each) 1 tablespoon olive oil 2 tablespoons butter, softened, divided 1 teaspoon dried rosemary, crushed ½ teaspoon rubbed sage ¼ teaspoon salt ¼ teaspoon pepper 2 packages (15 ounces each) refrigerated pie pastry 1 egg, lightly beaten
Sauce: 1¼ teaspoons chicken bouillon granules 1¼ cups hot water 2 tablespoons butter 3 tablespoons all-purpose flour 2 tablespoons white wine or chicken broth
Flatten chicken to ¼ inch thickness. In a large skillet, cook chicken in oil and 1 tablespoon butter for 4-5 minutes on each side or until juices run clear. Meanwhile, in a small bowl, combine the rosemary, sage, salt, pepper, and remaining butter. Unroll pastry sheets, cut each into a 9-inch square (discard scraps). Place chicken breast half on each square; spread chicken with butter mixture. Fold pastry over chicken. Trim off excess pastry; pinch seams to seal. Place on a greased baking sheet; brush with egg. Bake at 450 degrees for at 18-20 minutes or until golden brown. Let stand for 10 minutes before serving. Meanwhile dissolve bouillon in hot water. In a small saucepan; melt butter; stir in flour until smooth. Gradually stir in bouillon and wine or broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
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Quote:
I found this recipe in Quick Cooking Magazine and it sounds good, but I think it will have too much fat (4 tablespoons butter!). I'm looking for suggestions to cut the fat down a bit. Any suggestions would be greatly appreciated. Thanks!
Chicken Wellington 4 boneless, skinless chicken breast halves (6 ounces each) 1 tablespoon olive oil 2 tablespoons butter, softened, divided 1 teaspoon dried rosemary, crushed ½ teaspoon rubbed sage ¼ teaspoon salt ¼ teaspoon pepper 2 packages (15 ounces each) refrigerated pie pastry 1 egg, lightly beaten use egg white only
Sauce: 1¼ teaspoons chicken bouillon granules 1¼ cups hot water 2 tablespoons butter 3 tablespoons all-purpose flour 2 tablespoons white wine or chicken broth
Flatten chicken to ¼ inch thickness. In a large skillet, cook chicken in oil and 1 tablespoon butter for 4-5 minutes on each side or until juices run clear. Omit the butter here Meanwhile, in a small bowl, combine the rosemary, sage, salt, pepper, and remaining butter use a little olive oil here or a butter substitute . Unroll pastry sheets, cut each into a 9-inch square (discard scraps). Place chicken breast half on each square; spread chicken with butter mixture. Fold pastry over chicken. Trim off excess pastry; pinch seams to seal. Place on a greased baking sheet; brush with egg. Bake at 450 degrees for at 18-20 minutes or until golden brown. Let stand for 10 minutes before serving. Meanwhile dissolve bouillon in hot water. In a small saucepan; melt butter use a butter substitute here ; stir in flour until smooth. Gradually stir in bouillon and wine or broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Just a couple small suggestions....
-------------------- >>>>>>>><<<<<<<<
Michelle
IBS-A, pain predominant
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Fry the chicken in a non stick pan with a bit of FF chicken broth instead. Instead of using butter with the herbs, use a tiny amount of oil - like a teaspoon or two and then brush it on the chicken - with a brush - uses much less. Or sprinkle the herbs on and spray with PAM. For the sauce, you definitely need to use margarine since it's a sauce that thickens. You can try a low fat margarine, but I'm not totally sure if it would work.
-------------------- Formerly HanSolo. IBS, OCD, Bipolar, PTSD times 3.
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YUMM-OH!
#252562 - 03/16/06 03:17 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Ya know, some recipes just shouldn't be changed -- and I'll bet this is one of 'em. This sounds AWESOME! I'd rather cut my portion size drastically and add a side dish to cut down the fat percentage of the whole meal rather than risk cutting flavor.
I'm definitely making this. Thanks for the recipe!
-------------------- <img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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