Chicken Breasts Stuffed with Mushrooms
Jerusalem artichoke gives the puree a sweetish taste. The tuber contains hardly any calories and fat, but plenty of fibre. They swell up in the stomach and thus cause a long satiation. In addition, you are supplied with a lot of potassium - essential for normal blood pressure.
Mushrooms should be taken out of the packaging immediately after purchase and best stored in air-permeable containers or in an open paper bag in the vegetable compartment of the refrigerator. Under no circumstances should they be put into water, as they soak it up like sponges - and then taste the same.
(Percentage of daily recommendation)
|Calorie||575 kcal||(27 %)|
|Protein||63 g||(64 %)|
|Fat||27 g||(23 %)|
|Carbohydrates||16 g||(11 %)|
|Sugar added||0 g||(0 %)|
|Roughage||17 g||(57 %)|
|Vitamin A||0.2 mg||(25 %)|
|Vitamin D||1 μg||(5 %)|
|Vitamin E||1.8 mg||(15 %)|
|Vitamin B₁||0.5 mg||(50 %)|
|Vitamin B₂||0.6 mg||(55 %)|
|Niacin||33.2 mg||(277 %)|
|Vitamin B₆||1.4 mg||(100 %)|
|Folate||88 μg||(29 %)|
|Pantothenic acid||3.1 mg||(52 %)|
|Biotin||15.2 μg||(34 %)|
|Vitamin B₁₂||1.2 μg||(40 %)|
|Vitamin C||12 mg||(13 %)|
|Potassium||1,563 mg||(39 %)|
|Calcium||150 mg||(15 %)|
|Magnesium||107 mg||(36 %)|
|Iron||7.2 mg||(48 %)|
|Iodine||21 μg||(11 %)|
|Zinc||3.2 mg||(40 %)|
|Saturated fatty acids||9.2 g|
|Uric acid||420 mg|
- 2 ounces shiitake mushrooms
- 2 ounces Oyster mushrooms
- 2 ounces brown button Mushroom
- 2 shallots
- ½ lemon
- 1 ounce butter
- 1 egg
- 3 ounces very fine Ground veal
- 2 tablespoons Whipped cream
- 3 sprigs Tarragon
- 4 large Chicken breasts (with skin, about 200 grams)
- 5 ounces mealy potatoes
- 1 pound Jerusalem artichoke
- 1 ¼ cups
- 1 tablespoon Canola oil
- 3 tablespoons dry Vermouth (or apple juice)
- ¼ cup white wine (or grape juice)
- ½ cup Chicken broth
- ½ cup Soy creamer
Trim mushrooms and finely chop. Peel shallots and chop finely. Squeeze lemon.
Heat butter in a pan. Sauté mushrooms and shallots over medium heat while stirring. Continue cooking over medium heat until all the liquid has evaporated. Season with a few splashes of lemon juice and season with salt and pepper. Allow to cool completely.
Separate egg (save white for another use). Mix ground veal with egg yolk and cream. Season with salt and pepper and refrigerate.
Rinse tarragon, shake dry, pluck leaves and finely chop. Set half aside, chop and mix the remaining half with the mushroom mixture.
Rinse chicken fillets, pat dry and, with a sharp knife, make a small horizontal incision in the upper round end of each breast.
Put a wooden spoon into the incision to form a pocket.
Put mushroom mixture in a piping bag with a long tip and pipe into the chicken breasts. Close the pocket openings with toothpicks. Cover with plastic wrap.
Rinse, peel and quarter potatoes. Rinse Jerusalem artichoke, thoroughly scrub with a brush and cut into pieces. Add both to milk with a pinch of salt, cover and bring to a boil. Cook over low to medium heat for 20 minutes.
Meanwhile, heat the oil in a non-stick pan. Season chicken breasts with salt and pepper and fry on each side. Remove and place on a baking sheet and bake in preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F/convection 350°F) for 12-15 minutes. Turn off oven. Cover chicken with aluminum foil and let stand for 10 minutes in oven.
Stir vermouth and white wine into the pan. Add chicken stock and soy creamer and cook until creamy over medium heat.
Drain Jerusalem artichoke and potatoes, taking care to collect the milk. Mash vegetables and milk to create a purée. Season with salt, pepper and nutmeg.
Put the remaining tarragon in the sauce. Beat the sauce with an immersion blender until slightly frothy. Cut chicken into slices and serve with mashed potatoes and sauce.