This recipe is quite simply worthy of the great restaurants. There is no doubt that you will wow your guests without spending hours in the kitchen.
The popcorn puree is absolutely divine and the chicken breast exceptionally tender.
Makes 4 servings.
- 8 cups (2 x 85g jars) ofMaple Dragon Breaths crumbled
- 1 ¼ cup 35% cream
- 3 cups of water
- 4 tbsp. tablespoon of butter
- Hellish sea salt, to taste
- 4 local chicken breasts
- butter, oil or ghee
- salt and pepper
- Crumble the popcorn with your hands in a large bowl;
- Place the popcorn, cream, water and butter in a saucepan;
- Simmer over low heat for about 30 minutes, or until the mixture begins to thicken. Stir frequently;
- Add this mixture to a blender and reduce to a silky smooth purée. Or mix using a hand mixer (giraffe);
- Pass the mixture through a sieve using a ladle or a spatula to push out as much as possible;
- Adjust the seasoning if necessary.
- Preheat the oven to 500F;;
- Season the breasts with S&P;
- In a hot skillet, cook the breasts in butter, oil or ghee for two minutes per side over medium-high heat until golden brown;
- Place in a baking dish and bake until the chicken registers 160F in the center of the breast;;
- Transfer to a plate, preferably on a wire rack, and let stand for at least 5 minutes.
Cut the breast into pieces and place it on a bed of mashed popcorn. Serve with a vegetable of your choice and garnish with herbs. Grate a maple sugar loaf on top.
Enjoy your meal.