Chicken Picardy With Dill Sauce

• 4 stalks celery, finely sliced
• 4 boneless skinless chicken breasts
• 4 spinach leaves, finely chopped
• 8 fresh mushrooms, finely chopped
• 4 shallots, finely chopped
• 1 pinch salt
• 1 pinch white pepper
• 1 12 cups chicken stock
• 4 ounces white wine
• 1 teaspoon clarified butter
• 2 shallots, finely chopped
• 12 cup chicken stock
• 12 cup dry white wine
• 2 ounces heavy cream
• 2 tablespoons fresh dill, chopped
• 1 cup leek, finely sliced (green part only)

1. Pre-heat oven to 375F.
2. Soak celery.
3. Cut eight (6x6") squares of aluminum foil, and butter them lightly on the shiny side.
4. Flatten chicken breasts, then place each breast on a square of foil.
5. Saute celery, spinach, mushrooms, and shallots in a little butter over medium heat for about 30 seconds.
6. Place 1/4 of mixture on each piece of chicken.
7. Splash about 1 ounce white wine over each breast.
8. Season with salt and pepper, and roll up each breast.
9. Top each roll with an additional square of aluminum foil; fold ends tightly to seal to seal.
10. Pour chicken stock into a baking pan, and place foil packets in stock.
11. Bake for 25 minutes.
12. To prepare dill sauce, saute shallots in clarified butter over medium heat.
13. Quickly add chicken stock, white wine, and heavy cream.
14. Heat until reduced by half and add dill.
15. Saute remaining cup of sliced leeks in butter over medium heat.
16. To serve, unwrap chicken and slice into 1/4" rounds.
17. Pour sauce on a plate, lay chicken rounds over sauce, and garnish with sauteed leek.

stalks celery, chicken breasts, spinach, mushrooms, shallots, salt, white pepper, chicken stock, white wine, butter, shallots, chicken, white wine, heavy cream, fresh dill

Taken from www.food.com/recipe/chicken-picardy-with-dill-sauce-117366 (may not work)