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EatSmarter exclusive recipe

Chicken Breasts Stuffed with Mushrooms

with Tarragon Sauce and Jerusalem Artichoke Purée

Recipe development: EAT SMARTER
Chicken Breasts Stuffed with Mushrooms

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

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

Ingredients

for 4 servings
2 ounces Shiitake mushroom
2 ounces Oyster mushroom
2 ounces brown Button mushrooms
2 Shallots
½ Lemon
1 ounce Butter
Salt
Pepper
1 Egg
3 ounces very fine Ground veal
2 tablespoons Whipping cream
3 sprigs Tarragon
4 large Chicken breasts (with skin, about 200 grams)
5 ounces mealy Potatoes
1 pound Jerusalem artichoke
1 ¼ cups Milk (low-fat)
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
Nutmeg
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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

Step 1/12
Chicken Breasts Stuffed with Mushrooms preparation step 1

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

Step 2/12
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.

Step 3/12
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. 

Step 4/12
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.

Step 5/12
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.

Step 6/12
Chicken Breasts Stuffed with Mushrooms preparation step 6

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

Step 7/12
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.

Step 8/12
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.

Step 9/12
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. 

Step 10/12
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.

Step 11/12
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.

Step 12/12
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.

Additional advice