Ingredients
- 6 boneless, skinless chicken breasts
- 1 pound crimini mushrooms
- two tablespoons butter
- Kosher salt and freshly cracked pepper
- 6 ounces softened goat cheese
- 3 tablespoons essential olive oil
- 1 recipe Mushroom Wine Sauce, recipe follows
- 1 recipe Sauteed Fingerling Taters, recipe follows
- 1/4 cup freshly chopped parsley leaves, for garnish
- Mushroom Wine Sauce:
- 1 1/2 cups dried shiitake mushrooms
- 2 cups boiling water
- 1/4 cup white-colored wine
- 1/4 cup chicken stock
- 1 tablespoon butter, cold
- Kosher salt and freshly cracked pepper
- Sauteed Fingerling Taters:
- 1 1/2 pounds fingerling taters
- 4 tablespoons unsalted butter
- Kosher salt and freshly cracked pepper
Directions
Special equipment: A mixer, kitchen twine
Put the chicken breasts, one at a time, between 2 bits of plastic wrap and pound having a meat hammer or moving pin until about 1/2-inch thick. Put aside.
Stem the mushrooms and put the caps and stems individually inside a mixer and process until finely chopped. Melt the butter inside a medium-sized saute pan over medium-high temperature and add some mushrooms. Prepare before the mushrooms have released their liquid, and saute until all of the liquid has evaporated. (This really is known as a duxelle.) Season well using the pepper and salt. Put aside.
Smear each chicken white meat with a few of the goat cheese and top with a few of the duxelle. Roll the breast up and tie using the kitchen twine. Season using the pepper and salt. Inside a large saute pan over medium-high temperature, heat the essential olive oil and sear the chicken on every side. Still saute before the chicken is cooked through and golden brown, about ten to fifteen minutes. Let it sit a few minutes before taking out the kitchen twine and slicing each folded breast into four to five slices. Top with a few of the remaining duxelle and many spoonfuls from the Mushroom Wine Sauce. Serve using the Sauteed Fingerling Taters, garnished using the chopped parsley.
This recipe was supplied by a finalist, who might be considered a professional prepare, for the following Food Network Star. Food Network hasn't tested this recipe and for that reason, we can't make representation regarding the results.
Mushroom Wine Sauce :
Put the shiitakes inside a mixing bowl and add some boiling water. Let it sit undisturbed 15-20 minutes, before the liquid is highly aromatic and it has adopted the earthy flavor from the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for an additional use. In a tiny saute pan over medium-high temperature, bring the mushroom liquid to some strong boil and lower by half. Add some wine and chicken stock. reduce by 1/2 again. Remove from heat and add some butter, swirling the pan before the butter is incorporated and also the sauce is glossy and glossy. Season using the pepper and salt.
Sauteed Fingerling Taters:
Special equipment: A mandoline
While using mandoline or perhaps a knife, slice the taters into thin models of uniform thickness. Melt the butter inside a large saute pan over medium-high temperature and saute the taters until cooked finished a golden, crispy crust. Season using the pepper and salt.
