print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest
EatSmarter exclusive recipe

Chicken Breasts Stuffed with Mushrooms

with Tarragon Sauce and Jerusalem Artichoke Purée
0
Average: 0 (0 votes)
(0 votes)
Chicken Breasts Stuffed with Mushrooms

Chicken Breasts Stuffed with Mushrooms - A little effort, but well worth it

Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
575
calories
Calories
0
Print

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie575 kcal(27 %)
Protein63 g(64 %)
Fat27 g(23 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage17 g(57 %)
Vitamin A0.2 mg(25 %)
Vitamin D1 μg(5 %)
Vitamin E1.8 mg(15 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.6 mg(55 %)
Niacin33.2 mg(277 %)
Vitamin B₆1.4 mg(100 %)
Folate88 μg(29 %)
Pantothenic acid3.1 mg(52 %)
Biotin15.2 μg(34 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C12 mg(13 %)
Potassium1,563 mg(39 %)
Calcium150 mg(15 %)
Magnesium107 mg(36 %)
Iron7.2 mg(48 %)
Iodine21 μg(11 %)
Zinc3.2 mg(40 %)
Saturated fatty acids9.2 g
Uric acid420 mg
Cholesterol258 mg
Development of this recipe:

Ingredients

for
4
Ingredients
2 ounces
2 ounces
2 ounces
2
½
1 ounce
1
3 ounces
very fine Ground veal
2 tablespoons
3 sprigs
4
large Chicken breasts (with skin, about 200 grams)
5 ounces
mealy Potatoes
1 pound
1 ¼ cups
1 tablespoon
3 tablespoons
dry Vermouth (or apple juice)
¼ cup
White wine (or grape juice)
½ cup
½ cup
Preparation

Kitchen utensils

1 Pot, 1 Skillet, 1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Fine-mesh sieve, 1 Potato masher, 1 Immersion blender, 1 Piping bag, 1 Aluminum foil, 1 Toothpick, 1 Vegetable brush, 1 Wooden spoon, 1 Large knife, 1 Citrus juicer, 1 Pastry tip, 1 Plastic wrap

Preparation steps

1.
Chicken Breasts Stuffed with Mushrooms preparation step 1

Trim mushrooms and finely chop. Peel shallots and chop finely. Squeeze lemon.

2.
Chicken Breasts Stuffed with Mushrooms preparation step 2

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.

3.
Chicken Breasts Stuffed with Mushrooms preparation step 3

Separate egg (save white for another use). Mix ground veal with egg yolk and cream. Season with salt and pepper and refrigerate. 

4.
Chicken Breasts Stuffed with Mushrooms preparation step 4

Rinse tarragon, shake dry, pluck leaves and finely chop. Set half aside, chop and mix the remaining half with the mushroom mixture.

5.
Chicken Breasts Stuffed with Mushrooms preparation step 5

Rinse chicken fillets, pat dry and, with a sharp knife, make a small horizontal incision in the upper round end of each breast.

6.
Chicken Breasts Stuffed with Mushrooms preparation step 6

Put a wooden spoon into the incision to form a pocket.

7.
Chicken Breasts Stuffed with Mushrooms preparation step 7

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.

8.
Chicken Breasts Stuffed with Mushrooms preparation step 8

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.

9.
Chicken Breasts Stuffed with Mushrooms preparation step 9

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. 

10.
Chicken Breasts Stuffed with Mushrooms preparation step 10

Stir vermouth and white wine into the pan. Add chicken stock and soy creamer and cook until creamy over medium heat.

11.
Chicken Breasts Stuffed with Mushrooms preparation step 11

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.

12.
Chicken Breasts Stuffed with Mushrooms preparation step 12

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.