Stuffed Chicken Breast, Lia Kapü with Lavender Scent, Cream Mushrooms

filled chicken breast

1. Dry the sun-dried tomatoes and cut them into large cubes. Also cut the soft apricots into large cubes. Finely chop the tomatoes together with the apricots and the garlic cloves with the moulinette and then season the mixture with salt and pepper.
2. Cut a pocket into the side of the chicken breasts with a sharp knife and pour the filling into it. Salt and pepper the outside of the chicken breasts. Place 4 slices of bacon next to each other, slightly overlapping, and wrap the chicken breast tightly in them.
3. Heat a little oil in a pan and fry the chicken breasts with the seam side down first on all sides, then place in an ovenproof dish and finish cooking in the oven at approx. 180 degrees – the time depends on the thickness of the breasts from – make a pressure test. For me it took about 15 minutes.

purple cap with lavender scent

1. Wash and brush the potatoes and then put them in a potato pot and put them in the oven at 230 degrees for an hour. If you don’t have a potato pot, you can just put it in the oven. This gives the hood a wonderful consistency.
2. In the meantime, put the dried lavender flowers in a tea bag and briefly bring to the boil together with the milk. Remove the milk from the stove and let it steep for about 10 minutes, then remove the tea bag with the lavender flowers from the milk.
3. Then take the potato pot out of the oven, cut the potatoes in half and put with the skin with the cut surface facing down in the potato press and press into the still hot milk. The skin stays in the press and can be easily removed – that saves a lot of work
4. Now mix everything well, preferably with a wooden spoon and a good stick of butter. Do not stir too much in the Pü, the fluffier it will be.

Cream mushrooms

1. Brush the mushrooms with the mushroom brush and cut into slices. Let some oil get really hot in a pan and fry the mushrooms in it really hot – not too many mushrooms in the pan and the pan should really be really hot, so the mushrooms get really nice roasted aromas and hardly draw any water.
2. After about 5 minutes add the shallot and garlic and cook for about 2 minutes. Then deglaze with the white wine and reduce almost completely, then add the cream and simmer until the desired consistency is obtained. Then season with salt, pepper and Espelette pepper.

finish

1. Arrange the Kapü on the plate with the help of a serving ring, add the cream champagne. Slice the chicken breasts at an angle and add.