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Mushroom Stuffed Chicken Breast with Root Vegetable Butter Sauce

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Mushroom Stuffed Chicken Breast with Root Vegetable Butter Sauce
Printed with Permission
Linnea Shumway developed this recipe for mushroom stuffed chicken breast with root vegetable butter sauce for the 2013 Almost Famous Chef competition. Shumway won the NortheastI regional competition. A shallot and chive scented shiitake stuffing perches atop boneless chicken breast, and is bathed with a deliciously creamy sauce. I have adapted the original recipe for the home kitchen, and simplified it somewhat. You’ll need a juicer and an immersion blender to prepare this dish, and the delicate sauce requires a good sense of timing, but it is well worth the effort. The original dish was served with carrot puree and lightly sautéed vegetables to offset the richness of the dish.

Prep Time: 10 minutes

Approximately : 45 minutes

Total Time: 55 minutes

Ingredients:

  • For the Shiitake Stuffing and Chicken Breast:
  • 1 ½ tablespoons olive oil
  • 10 ounces fresh Shiitake mushrooms (stemmed and thinly sliced)
  • 1 shallot, peeled and chopped very fine
  • ½ ounce chives, finely chopped (about 1/3 cup)
  • Sea salt and freshly ground pepper
  • 4 6-ounce boneless, skin-on, free range organic chicken breasts
  • 3 boneless, skinless chicken thighs, cut into 1” pieces
  • 1 large egg
  • ½ cup organic heavy cream
  • 1 ounce (2 tablespoons) softened organic butter
  • 2 cups organic chicken stock
  • For the Root Vegetable Sauce
  • 1 pound celeriac (celery root)
  • ½ pound parsnips
  • 1 Shallot
  • 7 tablespoons of organic butter, cut into cubes
  • 1½ teaspoons fresh lemon juice
  • Sea salt and freshly ground pepper

Preparation:

Heat the olive oil in a skillet over medium flame. Sauté the mushrooms and shallots in the olive oil for 8-10 minutes until golden brown. Season, and remove from heat. Stir in the chopped chives and cool to room temperature.
Preheat the oven to 375’
Arrange the chicken breasts in an oiled 8” x 8”baking dish and season them.
Heat the chicken stock to a simmer and hold while you stuff the breasts.
Place the thigh meat in the bowl of a food processor with the egg. Blend the meat until it is finely chopped.
Scrape down the sides of the food processor and continue to blend to a puree. Slowly pulse in the cream until it is all incorporated. Scrape down the sides of the bowl again and blend the mixture to a paste. Add a healthy pinch of salt and a few grindings of pepper.
Pulse in the cooled shiitake mixture. Put the mixture into a pastry bag and pipe it under the breast skin OR use a small, narrow spatula to create an even layer of stuffing (about ¾” thick) under the breast skin.
Pour the simmering chicken stock into the baking dish and cover with foil. Bake until the chicken is cooked, for about 30 minutes.
While the chicken is baking, start to prepare the sauce.
Remove the foil and quickly brown the chicken under the broiler. Let the breasts rest for 5-10 minutes before carving.
Finish the final step of sauce (see below) Slice the breasts on the bias and fan out on the plate. Top with the root vegetable sauce and serve immediately.
To Prepare the Sauce: Peel the celery root, parsnips and shallots and cut into small chunks that will feed into the juicer.
Juice the vegetables into a small saucepan and bring the juice to a boil. Remove from heat.
Final step: When the chicken is ready to serve, blend the hot juice with a handheld immersion blender. Gradually add the butter a tablespoon at a time, blending thoroughly before adding the next piece. Add the lemon juice and season to taste. SERVE IMMEDIATELY, spooning the sauce over the chicken.
Serves 4
Adaptation Copyright 2013 by Jen Hoy

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