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Recipe of the Month

Stuffed Breast of Chicken with Pudding over Caramelised Red Onion & Whiskey Mushroom Sauce

 

 

Serves 2

2 Chicken Breasts

100g of Black Pudding,

2 tsp Wholegrain Mustard

1 tsp Chopped Parsley

Quarter pint of Cream

2 red Onions

200mls of Port Wine

50g of Brown Sugar

Salt & pepper

6 Mushrooms

Half pint of Demi-Glace Sauce (Gravy)

100mls Whiskey

 

 

To Make the Stuffing

  • Put into a mixer the black pudding, the mustard parsley and half of the cream, season with salt and pepper. Mix it together until it forms a paste.

 

To Stuff the Chicken

  • Make an incision on the side of the breast of chicken to make it as a butterfly shape. Stuff with the black pudding stuffing and close it back together. Cook it in the oven for 20mins at 175°C.

 

To make the Caramelised Red Onion

  • Cut the onions in half and slice it into thick slices. Place in a saucepan with the port wine and sugar. Sauté over a  low heat until caramelised

 

To Make the Whiskey & Mushroom Sauce

  • Slice the mushrooms, Fry them with a bit of butter into a saucepan, deglaze with the whiskey and reduce the liquid to ¼ , then pour the Demi-glace into it and reduce to 3/4. Pour the rest of the cream and boil for 2 min.

 

To Serve

  • Put the Caramelised Onion in the middle of the plate, place the Chicken on the top and surround with the Sauce.

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Killarney Court Hotel, Tralee Road, Killarney, Killarney, Co Kerry. Ireland
Tel: +353 (0)64 6637070 | Lo-Call: 1890 930 033 | Fax: +353 64 6637060
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