Chicken breast fillets with stuffed mushrooms

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the chicken breasts, dab dry, season with salt and pepper and place in a small roaster. Sprinkle with two tablespoons of oil and roast in the preheated oven (electric cooker: 200 ° C / gas: level 3) for 25 minutes.

2. 2

   As soon as the frying set begins to brown, deglaze with the stock and pour the stock over the breasts from time to time. Clean the mushrooms, wash them and unscrew the stems. Chop the stems finely. Peel onion and chop finely.

3. 3

   Heat the remaining oil. Sauté the onions and chopped stems until the liquid has evaporated. Let the mixture cool down a little. Wash tarragon, dab dry and chop half of it finely. Mix cream cheese, egg yolk and two tablespoons of cream, stir in onion and mushroom mixture and chopped tarragon, season to taste with salt, pepper and nutmeg.

4. 4

   Pour the cream into the mushroom heads and place on a greased baking tray. Remove the poulard breasts from the stock and let them rest for a while. Put the mushrooms in the oven and bake for 20 minutes on the 2nd rack from the top.

5. 5

   Wash the orange, cut one half of the peel into thin strips and squeeze the juice, cut the second half into slices. Bring the frying stock, orange juice and remaining cream to the boil in a saucepan, stir in the sauce thickener and bring to the boil again.

6. 6

   Season the sauce with salt and pepper. Cut the chicken fillets from the bones. Spread the skin sides with the jam and sprinkle the orange stripes. Add the fillets to the mushrooms for the last 6-8 minutes and crust over.

7. 7

   Arrange the fillets with the stuffed mushrooms and the sauce on a plate. Sprinkle the remaining tarragon leaves and orange pepper on top and garnish with orange wedges. Serve with ribbon noodles tossed in sesame butter.