Stuffed Chicken Truffle

[Stuffed Chicken Truffle; mb©-05]

CARNIVAL OF THE RECIPES #62
~Hosted by David...at: fishtownchatter!

~~Stuffed Chicken Truffle~~~
"Serve a lovely little patio dinner, for two...
And what desert did we have?...Click image to see, exactly...M.B. (^_^)

(Serves 2)
2 chicken breasts from chicken weighing 5 lbs (approx. 2.5 kg apiece)
1.5 oz (approx. 30 g) truffles
7/8 cup (approx. 1/8 L) chicken stock
7/8 lb (1/4 kg) leeks
1/8 cup and 1/8 teaspoon) approx. 5 cl) heavy cream
1-1/8 of a cup (approx 30 g) butter
Salt and pepper

How To:
Place a chicken breast on a cutting board and holding the knife parallel to the board, cut the breast *almost* in

half-don't cut all the way through. Cut flaps all across the breast this way so that they will be "hinged" on one side and open like a book. Season the inside of each slice with salt and pepper, and then fill each one with thick slices of truffles.
Place the chicken stock in the bottom of a steamer, bring to a boil and then steam the breasts for 10 minutes. Tightly cover the top of the steamer so no steam escapes.
Clean the leeks and cut the white part and a little of the green, into pieces about 3/8 inch long and about half as wide.

Separate the leaves and wash carefully. Cook the leeks in a pan with about 1/8 tablespoons of butter until soft, but don't allow to brown. Add 1-1/2 tablespoons of the cream and cook gently until it has virtually disappeared. Add Salt and pepper
(to the taste.)
Once the breasts are cooked, remove them from the steamer and keep warm. Pour half the stock into a saucepan, add the remaining cream, and boil until the sauce is thick and creamy. Over high heat, whisk in the butter little by little.
Place the leeks in the center of each plate, spoon some of the sauce around them, put a breast on top of the leeks, and serve immediately.

Tip #1. Can be carefully served on oven hot plates.
Tip #2. After dinner, serve a desert of champagne and thin wafers and indv. pastries.