Chicken Breast with Swiss Chard Filling

Ingredients

• 4 chicken breast fillets
• 2 tbsp Vegetable oil
• 0.125 l vegetable broth (from the can)
• 1 onion
• 1 tbsp butter
• 250 g Swiss chard
• 200 g mushrooms
• 350 g Mushrooms
• 200 g heavy cream
• 20 ml sherry
• 1 bundle arugula
• 600 g small potatoes
• 1 tbsp finely chopped parsley
• 2 tbsp butter
• Salt
• Pepper

Instructions

1. 1.

   Wash the potatoes and boil them with skins in salted water for about 20 minutes. Drain, let steam off slightly, then peel.

2. 2.

   Clean the chicken, pat dry, and cut a pocket into each breast. Wash the Swiss chard, trim thick stems, blanch in boiling water for 5 minutes, cool under cold water, drain, squeeze out excess liquid, and finely chop the leaves. Peel and finely chop the onion; sauté in butter until translucent. Clean and finely chop the mushrooms; add to the pan and cook until all liquid has evaporated. Add the chopped Swiss chard, season with salt and pepper. Pack a spoonful of the chard mixture into each chicken pocket and secure the opening with toothpicks. Heat fat in a skillet and brown the chicken breasts on all sides. Pour in the broth, cover, and cook over medium heat for 10 minutes, turning occasionally. For the mushroom sauce, slice the remaining mushrooms into thicker pieces; sauté in butter, then add cream and sherry and simmer over medium heat for 8 minutes until thickened.

3. 3.

   Wash, clean, and dry the arugula; finely chop.

4. 4.

   Toss the potatoes in hot butter, season with salt and pepper, and fold in parsley.

5. 5.

   Slice the cooked chicken breasts diagonally, arrange on plates with mushroom sauce and arugula, and serve alongside the buttery potatoes.