- 4 stalks celery, julienned
- 4 medium carrots, julienned
- 4 parsley roots (facultative)
- 6 boneless skinless chicken breast halves
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 3 minced shallots
- 1/4 lb sliced mushrooms
- 1 large leek, thinly sliced (white part only)
- 1 clove minced garlic
- fresh thyme (a few sprigs)
- 1 tablespoon peppercorn (preferable rainbow)
- 12 ounces St. Amand french country ale (the remainder to be poured into the chef)
- 3 cups half-and-half
- salt & pepper
- Steam the celery, parsley roots and carrots for 5 minutes and set aside.
- Heat the oil and one tablespoon butter in a deep skillet; saute chicken until golden and juices run clear (about 4 minutes per side).
- Cool chicken slightly and cut crosswise into large pieces; cover with plastic wrap and set aside.
- Add remaining butter to pan and lightly saute the shallots, mushrooms, leek, garlic and thyme for about 5 minutes.
- Add the St. Amand Ale and peppercorns, increase heat and simmer for about 15 minutes till the liquid is reduced by half, stirring to loosen brown bits in the pan.
- Stir in half & half and simmer for 10 minutes until sauce thickens.
- Add chicken, celery, parsley roots and carrots, heat through.
- Add salt and pepper to taste and serve immediately.
- Accompany with steamed new potatoes, a radicchio salad, and St. Amand French Country Ale.
6 - 7 servings