Stuffed Poultry Fillets with “Aquitaine” Butter Sauce and Caviar Recipe

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 oz of goat cheese
• 2 tbsp of fresh parsley, chopped
• 1 cup of chicken broth
• 1/2 cup of Aquitaine butter (recipe below)
• 2 oz of caviar
• 2 tbsp of olive oil
• Salt and pepper

Instructions:

1. Preheat the oven to 375°F.
2. Season the chicken breasts with salt and pepper.
3. In a bowl, mix the goat cheese and fresh parsley together.
4. Cut a pocket in the thickest part of each chicken breast and stuff it with the goat cheese mixture.
5. Heat olive oil in a large skillet over medium-high heat.
6. Place the chicken breasts in the skillet and cook for 2-3 minutes on each side to brown them.
7. Transfer the skillet to the oven and bake for 20 minutes or until the internal temperature of the chicken reaches 165°F.
8. While the chicken is cooking, prepare the Aquitaine butter sauce (recipe below).
9. Once the chicken is done, remove it from the oven and let it rest for 5 minutes.
10. Slice the chicken breasts and serve with the Aquitaine butter sauce and a dollop of caviar on top.

Aquitaine Butter Sauce Recipe:

• 1 cup unsalted butter
• 1/4 cup shallot, finely chopped
• 1/4 cup white wine
• 1 tbsp fresh thyme, chopped
• Salt and pepper

Aquitaine Butter Sauce Instructions:

1. Melt the butter in a small saucepan over low heat.
2. Add the shallots and cook until soft, about 5 minutes.
3. Add the white wine and thyme and continue cooking until the liquid has reduced by half.
4. Season with salt and pepper to taste.
5. Strain the sauce through a fine-mesh sieve to remove the shallot and thyme.
6. Keep the sauce warm until ready to serve.

Verdict:

This sophisticated dish is perfect for a special occasion or a fancy dinner party. The juicy chicken breasts are stuffed with creamy goat cheese and topped with a luxurious Aquitaine butter sauce and caviar. The combination of flavors and textures will delight your taste buds and impress your guests.

Serving Suggestions:

Serve the stuffed poultry fillets with roasted vegetables or a side salad. Pair with a glass of white wine to complement the richness of the dish.