Roast Breast of Chicken
with Mushroom Duxelles and Herb Butter
Duxelles, a mixture of finely minced mushrooms sautéed in butter and reduced to a paste, is combined with an herbed butter and stuffed beneath the skin of the chicken breasts prior to roasting. This delicious recipe was developed at the L'Academie de Cuisine, Gaithersburg, MD.
4 chicken breast halves, bone-in and skin on
1 1/2 pounds assorted mushrooms, brushed of dirt
1 lemon, zest and juice
2 tablespoons butter
2 1/2 teaspoons salt - divided use
2 1/2 teaspoons black pepper - divided use
4 slices bacon, diced
1 yellow onion, diced
2 cloves garlic
1/2 cup (stick butter), room temperature
1 cup packed mixed fresh herbs
- In food processor, pulse mushrooms in 3 batches. (Don’t process too finely; mixture should resemble fine gravel.) Transfer mushrooms to bowl; add half of lemon juice. Warm 2 tablespoons butter in non-stick sauté pan over low heat; add mushrooms and cook, stirring frequently, until all liquid has completely absorbed, about 35 minutes. Remove from heat and cool. Season with 1 teaspoon salt and 1 teaspoon black pepper.
- In another sauté pan, place bacon and cook over medium heat until golden and beginning to crisp, about 5 to 6 minutes. Remove bacon to paper towel to drain. Add onion to same pan and sauté over medium heat for 5 minutes until onions are soft, stirring often. Remove from heat and cool.
- Preheat oven to 350°F (175°C). Place chicken on flat surface and season both sides of each piece, using one teaspoon salt and one teaspoon black pepper. Allow to sit for 10 minutes.
- In bowl of food processor, place garlic, one stick of butter, herbs, lemon zest and remaining lemon juice; process until smooth. Transfer to large bowl. Combine with mushrooms, bacon and onion; blend well. Season with remaining half teaspoon salt and half teaspoon black pepper.
- Gently run finger under skin of chicken. Divide mushroom-herb mixture into four equal portions; stuff under skin of each piece of chicken. Place in roasting pan and roast in oven 40 to 50 minutes, until skin is deep golden brown.
Makes 4 servings.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.