Filled poulard breasts

Name: Filled poulard breasts
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Chicken filets (à approx. 175 g); 1 large carrot; 1 small onion; 250 g Mushrooms; 1 TEASPOON + 2 tablespoons oil; 1/2 bunch Parsley; 100 g Cream cheese with herbs from Provence; 1 Egg Yolk; 7-10 Tbsp salt, pepper; 1/8 l dry white wine or chicken stock; 2-3 TABLESPOONS Fresh cream; 1 crossed out. Tbsp. starch; 7-10 Tbsp wooden skewers

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Chicken filets (à approx. 175 g)
1 large carrot
1 small onion
250 g Mushrooms
1 TEASPOON + 2 tablespoons oil
1/2 bunch Parsley
100 g Cream cheese with herbs from Provence
1 Egg Yolk
7-10 Tbsp salt, pepper
1/8 l dry white wine or chicken stock
2-3 TABLESPOONS Fresh cream
1 crossed out. Tbsp. starch
7-10 Tbsp wooden skewers

Directions

1
Wash the fillets, dab dry and cut a pocket on each side
2
Peel, wash and finely dice the carrot. Peel and chop the onion. Clean and wash the mushrooms. Chop 1/4 of them finely. Cut the rest into slices. Heat 1 tsp. oil. Fry the onion and the chopped mushrooms thoroughly. Leave to cool. Wash parsley and chop finely except for a little bit. Stir cream cheese and egg yolk into the mushroom mixture and season. Fill the fillets with it, add
3
Heat 2 tablespoons of oil in a large frying pan. Fry the fillets for about 5 minutes on each side. Season and take out. Fry mushroom slices and carrots in the frying fat for about 2 minutes, season. Place the fillets on top. Add wine and 1/4 l water. Bring to the boil, cover and stew for about 10 minutes
4
Remove the fillets. Mix crème fraîche and starch until smooth and stir into the frying stock. Bring to the boil and season to taste. Arrange everything. Garnish with the rest of the parsley. Serve with: Duchess potatoes and Romanesco or cauliflower