Stuffed Chicken Breast with Lobster Mushroom
- Preparation: 20 min
- Cooking: 20 min
- Portions: 3
- 30 g dried lobster mushrooms
- 80 g common store, white button mushrooms
- 30 g butter
- 1 large shallot, chopped
- 1 garlic clove, chopped
- 25 ml cognac
- 50 ml white wine
- 1 teaspoon mustard
- 20g butter
- 1 large shallot
- 1 garlic clove
- 80 ml chicken stock
- 150ml 35% creme
2 chicken breasts
Preheat the oven to 180o C; soak the dried lobster mushrooms in lukewarm water for 20 minutes, pat them dry, chop finely and put aside.
Lightly brown the shallot and garlic. Right before they turn brown, add all the mushrooms and cook until all of their water has evaporated.
Add the cognac and white wine, season with salt and pepper and remove from the burner to cool. Mix in the mustard.
Chicken Breasts and Cream Sauce
Slice open the breasts on the thinnest side, according to length, season with salt and pepper and place a spoonful of stuffing in the opening. Close the opening.
Heat some oil in a skillet over medium heat, add the breasts and brown them lightly on each side. Add the butter, shallot and garlic, but do not brown them, add the chicken stock and the creme.
Cook until sauce has desired consistency. Cook for 20 minutes in the oven.
Source : Benoît Le Bigot