1 1/2 kg chicken breast
To make the bouquet garni
1/2 teaspoon white peppercorns
6 sprigs of fresh parsley
1 leaf of bay leaves
1/2 teaspoon dried thyme
1 tablespoon lemon zest
To make the broth
1 carrot, cut into pieces
The white part of 2 stalks of leek, cut into pieces
3 sprigs of fresh sage, cut into pieces
To make the sauce
1 large lemon
1/2 cup unsalted butter
1 onion, finely chopped
1 1/2 cups heavy cream
300g fresh mushrooms
Salt and white pepper
To garnish
6 medium leaves of spinach, quickly blanched and drained
1 1/2 kg chicken breast
To make the bouquet garni
1/2 teaspoon white peppercorns
6 sprigs of fresh parsley
1 leaf of bay leaves
1/2 teaspoon dried thyme
1 tablespoon lemon zest
To make the broth
1 carrot, cut into pieces
The white part of 2 stalks of leek, cut into pieces
3 sprigs of fresh sage, cut into pieces
To make the sauce
1 large lemon
1/2 cup unsalted butter
1 onion, finely chopped
1 1/2 cups heavy cream
300g fresh mushrooms
Salt and white pepper
To garnish
6 medium leaves of spinach, quickly blanched and drained
Cut the chicken breast into two halves
Remove the skin and reserve the carcass, wings, and thighs
Place all the ingredients for the bouquet garni on a piece of fine cloth
Tie the ends together to form a little pouch
Secure with twine. Reserve
Prepare the broth: bring 6 1/2 cups of water to a boil, along with the chicken carcass, wings, and thighs
Simmer for 5 minutes with the pot partially covered
Use a skimmer to remove the foam that forms on the surface
Add the bouquet garni and simmer for an additional 20 minutes
Add the carrot, leek, and sage
Simmer for an additional 30 minutes, then strain and reserve the broth
Remove the green leaves from the lemon peel and cut into thin strips. Reserve
Remove the skin from each gourd of the lemon. Reserve
Melt the butter over low heat and remove any foam that forms on the surface
Add the onion and cook until softened
Add the chicken breast and cook for 2-3 minutes per side, or until golden brown
Cover the chicken with some of the prepared broth and simmer for an additional 15 minutes
Add the heavy cream and simmer for an additional 15 minutes
Combine the mushrooms with the reserved lemon strips and 1/2 cup of the remaining broth
Season with salt and white pepper to taste, then simmer for an additional 10 minutes
Remove the chicken from the pot and let cool
Melt any remaining sauce in the pot
Pulse the chicken and some of the sauce through a food processor or blender
Combine the chicken and mushrooms
Mix delicately and reserve
Place a spinach leaf in each mini muffin tin
Distribute the chicken mixture on top
Cover the top with another spinach leaf, pressing gently
Cook for 20-25 minutes, then unmold and serve individually with a little of the sauce
Garnish with lemon zest and serve 6 portions.
