Chicken filets with mushroom filling

Name: Chicken filets with mushroom filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g Potatoes; 7-10 Tbsp Salt; 4 Chicken fillets (approx. 150 g each); 1 Onion; 250 g Mushrooms; 1/2 bunch Parsley; 100 g Cream cheese preparation with herbs (20 % fat in dry matter); 2 Egg Yolk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 100 ml + 1 tablespoon of milk; 1 large carrot; 750 g Romanesco or cauliflower; 1 TABLESPOON Oil; 1/8 l dry white wine; 2 TABLESPOONS Cremefine for refinement; 1 TABLESPOON Cornstarch; 7-10 Tbsp wooden skewers

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g Potatoes
7-10 Tbsp Salt
4 Chicken fillets (approx. 150 g each)
1 Onion
250 g Mushrooms
1/2 bunch Parsley
100 g Cream cheese preparation with herbs (20 % fat in dry matter)
2 Egg Yolk
7-10 Tbsp Salt
7-10 Tbsp white pepper
100 ml + 1 tablespoon of milk
1 large carrot
750 g Romanesco or cauliflower
1 TABLESPOON Oil
1/8 l dry white wine
2 TABLESPOONS Cremefine for refinement
1 TABLESPOON Cornstarch
7-10 Tbsp wooden skewers

Directions

1
Peel, wash and halve the potatoes and boil them in salted water for about 20 minutes. Wash the chicken fillets, dab dry and cut a pocket into them. Peel and finely chop the onion. Clean the mushrooms and rub with kitchen paper.
2
Finely dice 100 g mushrooms, cut the rest of the mushrooms into slices. Wash parsley and chop finely. Mix cream cheese, onion and mushroom cubes, parsley and 1 egg yolk. Season with salt and pepper.
3
Fill the chicken fillets with the cheese-mushroom mixture. Cover with wooden skewers. Peel and wash the carrot and cut into small cubes. Clean and wash the Romanesco and cut into small florets. Drain potatoes, add 100 ml milk and mash finely.
4
Season to taste with salt and pepper. Pour into a large piping bag with a large star-shaped spout. Line a baking tray with baking paper. Spray 12 duchess potatoes on it. Put aside. Heat oil in a coated pan.
5
Brown the meat for 5 minutes on both sides. Add mushroom slices and carrot cubes and fry for 2 minutes. Deglaze with wine and 3/8 litres of water. Bring to the boil and simmer for about 10 minutes.
6
Cook Romanesco in boiling salted water for about 15 minutes. Whisk 1 egg yolk with 1 tablespoon of milk and carefully brush the duchess potatoes with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 8 minutes.
7
Add creme fines to the meat and bring to the boil. Stir starch with a little water until smooth and thicken the sauce. Take the duchess potatoes out of the oven. Arrange everything on plates and garnish with parsley.