Chicken breast stuffed with mushrooms and goat cheese

Ingredients:

Chicken

• 6 boneless, skinless chicken breasts (280g each)
• 280 g of champignons
• 2 tablespoons unsalted butter
• 170 gr. goat cheese, softened
• 3 tbsp. l. olive oil
• 1/4 cup chopped fresh parsley, for serving
• Additional accessories: food processor, kitchen string, mandoline vegetable slicer

Sauce

• 1.5 cups dried shiitake mushrooms
• 1/4 cup white wine
• 1/4 cup chicken broth
• 1 tbsp chilled unsalted butter

Fried fingerling potatoes

• 0.7 kg fingerling potatoes
• 4 tablespoons unsalted butter

Preparation:

1. Place one chicken breast piece next to the other between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1 cm thick.
2. Trim the stems from the mushrooms and place the caps and stems separately in a food processor. Puree. Melt the butter in a medium skillet over medium-high heat and add the mushrooms. Cook until they release their liquid and it has completely evaporated (this is called duxelles, see below). recipe). Season the filling well with salt and pepper.
3. Spread each chicken breast with a little goat cheese and top with some duxelles. Roll up the breasts and tie with kitchen string. Sprinkle with salt and black pepper. Heat olive oil in a large skillet over medium heat and brown the chicken on all sides. Continue cooking until the chicken is cooked through and golden brown, about 10-15 minutes.
4. Let rest for 5 minutes, then remove the string and cut each roll into 4-5 slices. Top with some of the remaining duxelles and a few spoons of the mushroom wine sauce.
5. Serve with fried fingerling potatoes, sprinkled with chopped parsley.
   
   
   This dish will be paired with the French wine Chinon.
   
   
   

   Wine and mushroom sauce

   
   Place the shiitake mushrooms in a bowl and pour boiling water over them. Let them steep for 15-20 minutes, until the liquid is very fragrant. Drain the water into a separate container. Discard the mushrooms or set aside for another use. Place a small saucepan over medium-high heat. Pour in the mushroom liquid, bring to a vigorous boil, and reduce by half. Add the wine and chicken broth, reducing the liquid again by half. Remove from the heat and add the butter, swirling the pan until the butter has melted and the sauce is glossy and shiny. Season with salt and pepper to taste.

6. Fried fingerling potatoes

   
   Using a mandoline or knife, slice the potatoes into thin, evenly-sized slices. Melt the butter in a large skillet over medium-high heat and fry the potatoes until tender and golden brown. Season with salt and pepper to taste.