Chicken Breast with Mushroom Filling
Chicken breast stuffed with a sweet mushroom filling enhanced by Jerusalem artichoke puree, which adds a subtle sweetness while keeping calories and fat low.
Ingredients
- 50 g shiitake mushrooms
- 50 g oyster mushrooms
- 50 g brown button mushrooms
- 2 shallots
- 0.5 lemon
- 20 g butter
- Salt
- Pepper
- 1 egg yolk
- 75 g finely ground lean beef
- 2 tbsp heavy cream
- 3 sprigs tarragon
- 800 g large skin‑on chicken breast fillets (4 fillets)
- 150 g starchy potatoes
- 500 g Jerusalem artichokes
- 275 ml milk (1.5% fat)
- 1 tbsp Rapeseed Oil
- 50 ml dry vermouth (or apple juice)
- 75 ml white wine (or grape juice)
- 125 ml poultry stock
- 125 ml Soy cream
- nutmeg
Instructions
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1.
Clean and finely dice the mushrooms. Peel and finely chop the shallots. Squeeze out the lemon juice.
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2.
Heat butter in a pan. Sauté the mushrooms and shallots over medium heat, stirring until liquid evaporates. Season with salt, pepper, and a splash of lemon juice; let cool completely.
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3.
Separate the egg white from the yolk. Mix ground beef with the yolk, heavy cream, salt, and pepper; refrigerate (reserve the egg white for another use).
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4.
Wash, dry, and finely chop tarragon leaves. Set aside half; mix the other half with the mushroom mixture and meat.
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5.
Pat chicken fillets dry and make a shallow horizontal cut on the rounded top of each breast.
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6.
Insert a wooden spoon handle into the slit and move it back and forth to create a pocket.
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7.
Fill a pastry bag fitted with a long nozzle with the mushroom filling and pipe it into the chicken breasts. Seal openings with toothpicks, cover with cling film, and refrigerate until ready to cook.
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8.
Wash, peel, and quarter potatoes; wash Jerusalem artichokes, scrub thoroughly, and cut into pieces. Boil both in milk with a pinch of salt for 20 minutes covered over low‑to‑medium heat.
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9.
Heat oil in a non‑stick pan. Season chicken with salt and pepper; sear each side until golden. Transfer to a baking sheet and roast at 200 °C (180 °C fan) for 12–15 minutes, cover with foil, then let rest in the turned‑off oven for 10 minutes.
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10.
Stir vermouth and white wine into the pan. Add poultry stock and soy cream; reduce over medium heat until creamy.
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11.
Drain Jerusalem artichokes and potatoes, reserving the milk. Mash the vegetables and whisk in enough milk to create a smooth puree. Season with salt, pepper, and grated nutmeg.
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12.
Add remaining tarragon to the sauce. Use an immersion blender to lightly froth the sauce. Slice chicken into rounds, plate with puree and sauce.
