Ingredients with Measurements:
- 2 boneless, skinless chicken breasts
- 1/2 cup heavy cream
- 2 egg whites
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh tarragon
- Salt and pepper to taste
- 1 tablespoon olive oil
For the Tarragon Sauce:
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon unsalted butter
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
- Large mixing bowl
- Medium saucepan
- Whisk
- Slotted spoon
- Baking sheet
- Piping bag or spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the chicken breasts into small pieces and place them in a food processor or blender. Pulse until the chicken is finely ground.
3. In a large mixing bowl, combine the ground chicken, heavy cream, egg whites, breadcrumbs, Parmesan cheese, chopped tarragon, salt, and pepper. Mix well.
4. Heat the olive oil in a medium saucepan over medium heat. Using a spoon or piping bag, shape the chicken mixture into small oval shapes and carefully drop them into the hot oil. Cook for 2-3 minutes on each side until golden brown. Use a slotted spoon to remove the quenelles from the pan and place them on a baking sheet.
5. Bake the quenelles in the preheated oven for 10-12 minutes, or until fully cooked through.
For the Tarragon Sauce:
1. In a medium saucepan, combine the chicken broth, heavy cream, and chopped tarragon. Bring to a simmer over medium heat.
2. Whisk in the unsalted butter until fully melted and combined. Season with salt and pepper to taste.
3. Serve the quenelles hot with the tarragon sauce drizzled over the top.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 375
Fat: 25g
Carbohydrates: 9g
Protein: 28g
Sodium: 560mg
Sugar: 1g
Substitutions for ingredients:
- Instead of chicken breasts, you can use ground chicken or turkey.
- Instead of heavy cream, you can use half-and-half or milk.
- Instead of breadcrumbs, you can use crushed crackers or panko.
- Instead of Parmesan cheese, you can use any hard cheese like Romano or Asiago.
- Instead of tarragon, you can use any fresh herb like parsley or basil.
Variations:
- You can add chopped mushrooms or onions to the chicken mixture for extra flavor.
- You can serve the quenelles with a different sauce, like a mushroom cream sauce or a lemon butter sauce.
- You can use this recipe to make quenelles with other types of meat, like pork or beef.
Tips and tricks:
- Make sure to finely grind the chicken in the food processor or blender to ensure a smooth texture.
- Use a piping bag or spoon to shape the quenelles into uniform ovals.
- Be careful when frying the quenelles in hot oil to avoid splatters.
- Bake the quenelles until fully cooked through to ensure they are safe to eat.
Storage instructions:
Store any leftover quenelles and sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the quenelles, place them on a baking sheet and bake in a preheated oven at 350°F for 10-12 minutes, or until heated through. Reheat the sauce in a saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve the quenelles on a bed of steamed vegetables or mashed potatoes for a complete meal. Garnish with chopped fresh herbs or grated Parmesan cheese.
Garnishes:
Chopped fresh herbs, grated Parmesan cheese, lemon wedges, or sliced almonds.
Pairings:
This dish pairs well with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Steamed vegetables, mashed potatoes, roasted root vegetables, or a mixed greens salad.
Troubleshooting advice:
- If the chicken mixture is too wet, add more breadcrumbs or Parmesan cheese to help bind it together.
- If the quenelles are falling apart when frying, try chilling the mixture in the refrigerator for 30 minutes before shaping them.
Food safety advice:
Make sure to fully cook the quenelles to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Quenelles are a traditional French dish made from finely ground meat or fish shaped into small ovals and poached in broth. They are often served with a creamy sauce and are a popular dish in Lyon, France.
Flavor profiles:
This dish has a rich and creamy flavor from the heavy cream and Parmesan cheese, with a subtle hint of tarragon for added depth.
Serving suggestions:
Serve the quenelles as a main course for a special occasion dinner or as an appetizer for a dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French