Chicken breast with duxelles

Ingredients for 4 servings:

• 500 g mushrooms
• 60 g butter
• 2 shallots
• Salt and pepper from the mill
• 4 tbsp sweet cream
• 4 chicken breast fillets (approx. 125 g each)
• 2 tbsp breadcrumbs
• some parsley

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Oven-baked chicken breast topped with mushroom farce

First, prepare the “duxelles.” For this, the mushrooms are cleaned (do not wash, as this will lose their flavor), and finely chopped. You can use a hand grater/rotary grater or, more elegantly, a food processor. If you don’t have one, a knife will do. If possible, squeeze the grated mushrooms in batches into a kitchen towel, as the flavor intensifies as the water loses. Heat 40g of butter in a pan and sauté the diced shallots until golden brown. Then sauté the grated mushrooms until all the liquid has evaporated. This intensifies the flavor of the mushrooms. Season with salt and pepper, add the cream, and sauté again until the stuffing is creamy and almost dry. In the meantime, grease a baking dish with 10g of butter, add the washed and patted dry chicken breast fillets, and pre-cook in the preheated oven on the top rack (225°C, Gas Mark 4) for 10 minutes. Then remove the baking dish, turn the fillets over, and season generously with salt and pepper. Then coat the fillets thickly with the “Duxelles” mixture. Sprinkle with breadcrumbs, add the remaining butter in small pieces, and bake for another 10-15 minutes. Garnish with parsley. “Baked zucchini on a bed of tomatoes” (in my recipes) and fresh dough gnocchi are good side dishes.