Stuffed Chicken Breasts with Swiss Chard and Mushrooms
For the potatoes: Scrub the potatoes thoroughly and cook in salted water for about 20 minutes. Drain, let the steam evaporate then peel.
For the chicken: Rinse the chicken, pat dry and cut a pocket into each breast. For the filling: Trim the chard, remove the thick stems and blanch the leaves in boiling water for 5 minutes. Shock in ice water, drain, squeeze out the excess water and finely chop. Peel the onion, chop finely and sauté in the butter. Wipe the mushrooms with a damp cloth and chop finely. Add to the pan and cook until the liquid evaporates. Add the chard leaves and season with salt and pepper. Fill the chicken breasts with the filling and close the pockets with toothpicks. Heat the oil in a large frying pan and sear the chicken breasts on all sides. Add the broth, cover and simmer over medium heat for 10 minutes, turning frequently. For the sauce: Wipe the mushrooms with a damp cloth and cut into thick slices. Heat the butter in a large frying pan and sauté the mushrooms until softened. Add the cream and sherry and simmer over medium heat for 8 minutes.
Rinse the arugula, trim and shake dry. Chop.
Melt the butter in a large frying pan and sauté the potatoes until golden brown. Season with salt and pepper then stir in the parsley.
Slice the chicken breasts diagonally. Serve with the mushroom sauce and arugula on serving plates with the potatoes.