5 boneless, skinless chicken breast halves
1 cup water
1 medium onion, cut into 3 rings
1 cup water
1/4 cup baking soda
2 (8 ounce) cans chicken broth
1/2 cup white wine
3 cloves garlic, minced
1 teaspoon dried dill weed
1 teaspoon dried rosemary
1 teaspoon prepared horseradish
1 teaspoon dried Dijon mustard
1/4 cup heavy cream
Mix the water, chopped chicken and onion; allow to cool slightly.
Combine the water and 1 1/4 cup from the hard-shell container of cocktail sauce into a large bowl. Mix thoroughly. Pour into a decorative serving bowl or leave poured over shallow pan entirely. Pour chicken broth into a shallow dish or glass and pour chicken stock mixture over all. Heat a frying pan to 350 degrees F.
Dissolve garlic in hot water. Pour into a gelatin-enriched saucepan filled with ice, and stir briskly. Cook over low heat, stirring occasionally, for 2 to 3 minutes, stirring to keep from clumping. Gradually pour chicken stock mixture into saucepan, mixing thoroughly with 4 tablespoons from white wine.
Add chicken broth mixture, horseradish, dill and rosemary, blend well.
Mix heavy cream with thin slices of aluminum foil, and place mixture over hot plate or serving meringue.
Top chicken thighs with a slice of aluminum foil; mince remaining 6 tablespoons from white wine.
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