Succulent mushroom duxelle stuffed chicken breast. Pan-fried in a skillet and finished off in the oven. A wonderful, tasty and healthy chicken recipe. Yum! | theyumyumclub.com
First, get all of the ingredients together and finely chop the chestnut mushrooms, shallots and thyme.
Make the mushroom duxelle by, firstly, sweating off in butter the shallots and mushrooms.
Next, add the sherry and reduce fully and set aside.
Now remove the skin from the chicken breasts (if it has any) and flatten lightly with a tenderising mallet or rolling pin.
Next, spread the duxelle over each chicken breast.
Now, tightly roll up each chicken breast and tie with cooking string.
Next, melt a knob of butter in a skillet and light start to lightly fry the chicken breasts.
When the breasts have turned golden on the outside place the whole skillet in a pre-heated oven at 200C / 180C Fan for 20 minutes.
Whilst the chicken is cooking prepare and cook your seasonal vegetables. I used asparagus and parsnip straw but you can choose whatever you fancy.
With around 5 minutes to go before the chicken is ready, make the sauce by, first, melting some butter in a small pan and frying off the wild mushrooms. Once the mushrooms are cooked add the brandy and flambe the pan. Reduce the brandy by half and then add the cream and heat through.
With the sauce of the heat remove the chicken from the oven and cut in half, slicing one half into 3. Place the half on the plate and top with a quenelle of chicken liver pate. Serve with the vegetables and a drizzle of the sauce. Yum!