Chanterelle Mushroom Stuffed Chicken BreastServes 4
4 6-7 oz free range chicken breasts (wing bone & filet on)
5 oz chanterelle mushrooms (cleaned)
3 shallots sliced
1 Tbsp fresh thyme
2 Tbsp canola oil
30 g butter (2 tbsp)
300 ml chicken stock
1 Tbsp Dijon mustard
20 ml fresh lemon juice
1 Tbsp fresh parsley
Preheat oven to 375º F. Remove filet from breasts and using a mallet, lightly flatten Make a 2 in. incision in the bottom of the breast and create a circular pocket beneath. Preheat a sauté pan on medium heat, add 10 g butter, then shallots. Sweat shallots and add chanterelles, season with salt and pepper, cook until wilting. Finish with chopped fresh thyme and cool.
Divide chanterelle mixture into 4 portions and place in the cavity of the chicken breast. Place filet inside the cavity covering the filling. Season breasts with salt and pepper. Preheat large sauté pan. Add the canola oil and 5 g of butter to the hot pan. Carefully add the chicken breasts, skin side down, facing away from you in the hot pan. Sear chicken until skin is golden brown, flip and place pan in preheated oven and cook until done.
Remove chicken from pan and keep warm.
Pour fat from pan and place on a burner. Add lemon juice, chicken stock and Dijon mustard, scraping any bit stuck to the bottom of the pan. Reduce stock by half and add remainder of butter, remove pan from heat and swirl the butter until melted and has slightly thickened the sauce. Finish with fresh parsley and pour over chicken.
Complementary Wines: Burgundy Le Montrachet, Chablis, Chardonnay, Chardonnay: Pouilly-Fuisse
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