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.
Roast Breast of Chicken
with Mushroom Duxelles and Herb Butter
- 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.
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