Saturday, February 9, 2008

Buzzy's Chicken

Okay, this isn't really Buzzy's Chicken, but she recommended the recipe to me so I am renaming it! (This is an adaptation from Food Network/Amy Finley)

I also served this with some good bread with a little bit of Wegmans Tapenade...and of course, a glass or 2 of white wine.
Goat Cheese & Mushroom Stuffed Chicken Breasts for 2
3 boneless, skinless chicken breasts
1/2 pound crimini mushrooms
1 tablespoons butter
salt and freshly cracked black pepper
4 ounces softened goat cheese
2 tablespoons olive oil
1/4 cup freshly chopped parsley leaves, for garnish

Special equipment: A food processor, kitchen twine
Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.
Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.
Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Once seared, place the chicken in the oven at 350 degrees until the chicken is cooked through and golden brown, about 7 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce.

Mushroom Wine Sauce
1 cup dried shiitake mushrooms
1 cup boiling water
1/4 cup white wine
1/4 cup chicken stock
1 tablespoon butter
salt and freshly cracked black pepper
Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.

1 comment:

Jen said...

This sounds so good that I might try it . . . substituting another cheese for goat, of course!