- 4 approximately 6-ounce [170-g] each chicken whites
- 1 cup [250 mL] nut halves
- 1 cup [250 mL] heavy whipping cream, divided
- 1 teaspoon [5 mL] Dijon mustard
- 1/4 + 1/2 teaspoon [1 + 2.5 mL] salt, or to taste
- 1/4 + 1/2 teaspoon [1 + 2.5 mL] pepper, or to taste
- 1 tablespoon [15 g] butter
- 2 leeks, white and pale green only, into thin slices
- 1 clove garlic, minced
- 1 1/2 tablespoons [22.5 mL] freshly chopped sage
or
1 1/2 teaspoons [7.5 mL] dried sage
- 1 tablespoons [30 mL] white wine vinegar
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- Preheat oven to 375°F [190°C].
- Arrange chicken whites, smooth sides up, onto a baking sheet with sides already lined with al foil.
- Into the bowl of a food processor, transfer nut halves, 2 tablespoons [30 mL] of heavy whipping cream 1/4 teaspoon [1 mL] of salt and 1/4 teaspoon [1 mL] of pepper.
- Mix on/off to grossly chop nut halves.
- Evenly press mixture on top of chicken whites.
- Roast chicken whites into preheated oven for approximately 25 minutes, until a meat thermometer insterted into the thickest part of chicken whites indicates 170°F [77°C].
- Meanwhile, melt butter over medium heat into a large frypan.
- Add leek slices, minced garlic and freshly chopped or dried sage.
- Fry stirring often for approximately 5 minutes, until translucent and just starting to color.
- Pour in white wine vinegar stirring until completely evaporated.
- Stir in remaining heavy whipping cream then bring to a boil.
- Leave to boil, stirring often for 2 to 3 minutes, until mixture is reduced and thickened.
- Season with remaining 1/2 teaspoon [2.5 mL] salt and 1/2 teaspoon [2.5 mL] pepper, or to taste.
- Evenly spoon leek mixture onto 4 warm individual plates.
- Top with chicken whites, crusty side up, and serve.
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