Stuffed Chicken with Citrus Mousse

Average: 0 (0 votes)
(0 votes)
Stuffed Chicken with Citrus Mousse
share Share
bookmark_border Copy URL
25 min.
ready in 2 h. 50 min.
Ready in


3 cups white Mushrooms (cleaned and chopped)
4 Tbsps unsalted butter (divided)
4 slices duck liver pâté
2 cloves garlic cloves (peeled and minced)
2 shallots (peeled and minced)
2 sprigs fresh thyme (plus extra for garnish)
salt (to taste)
freshly ground Black pepper (to taste)
¼ cup dry white wine (divided)
4 boneless, skinless Chicken breasts (halves)
1 Tbsp good-quality olive oil
1 Tbsp freshly grated Orange peel
For Orange Mousse
2 cups skim milk
2 tsps butter
2 large eggs
2 egg whites
½ cup granulated sugar
0.333 cup Corn starch
¼ cup fresh Orange juice
2 tsps fresh Orange zest
2 tsps pure vanilla extract
1 cup dairy-free whipped topping (thawed)
How healthy are the main ingredients?
MushroomsugarOrange juicegarlic cloveolive oilthyme

Preparation steps

Place the chopped mushrooms in the bowl of a food processor and pulse until finely chopped. Add the liver patè and pulse twice.
Melt 1 tablespoon butter in a sautè pan, set over medium heat; add the garlic, minced shallots, and thyme. Stir for 30 seconds until fragrant. Add the mushroom and patè mixture, stirring to combine. Season with salt and pepper. Cook mushrooms until the edges begin to brown. Add 2 tablespoons wine, stirring until the liquid evaporates. Remove the pan from the heat source, discard the thyme sprigs and allow mushroom mixture to cool.
Rinse the chicken under cold running water and pat completely dry with paper towels. Place 1 chicken breast between two pieces of plastic wrap. Using a meat mallet, gently pound the chicken to a thickness of 1/4-inch. Repeat the process with the remaining chicken.
Spread the mushroom and patè mixture evenly over the flattened chicken breast, leaving a 1/4-inch border around the edges. Tightly roll each chicken breast and secure with kitchen twine.
Heat 2 tablespoons butter and 1 tablespoon olive oil in a medium skillet, set over medium heat. Add the chicken breasts and brown on all sides. Once chicken is nicely browned, add remaining wine, cover and reduce heat to low, simmer for 8 to 10 minutes or until chicken is cooked through.
Slice each chicken breast into thirds, arrange on serving plates and garnish with chopped thyme leaves and orange zest. Serve with orange mousse.
For Orange Mousse:
In a medium saucepan heat milk over medium heat; do not boil. Add butter; stirring until melted.
In a large bowl, using an electric mixer, beat the eggs, egg whites, sugar and cornstarch, at high speed until light and fluffy, about 3 minutes. Mix in orange juice and orange zest. Beat in 1 cup of the hot milk to temper the eggs.
Slowly whisk the egg mixture into the hot milk. Bring mousse to a boil, whisking constantly, until the mixture is thick, about 2 minutes. Remove pan from heat source and stir in the vanilla extract.
Pour mousse into a glass bowl, cover and chill in the refrigerator for 2 hours.
Fold in whipped topping and spoon into serving dishes or glasses.