Chicken Duxelles Recipes

CHICKEN STUFFED WITH SAVORY DUXELLES

Steps:

• Heat oven to 400 degrees. In a large skillet over medium heat, heat 1 tablespoon oil. Add garlic and shallot; saute, stirring, until fragrant, about 1 minute. Add the mushrooms; cook, stirring, until mushrooms release their juices, about 4 minutes. Season with salt and pepper. Add white wine, and continue cooking until liquid has evaporated, about 10 minutes. Remove from heat, and stir in the parsley.
• Pull skin back from one chicken breast, keeping skin attached at one end. Season with salt and pepper. Mound 1/3 cup mushroom filling on breast; pull skin back over filling. Tuck ends under breast, forming a ball. Secure with toothpicks. Repeat with remaining chicken and filling.
• Place stuffed breasts in a roasting pan, keeping them close together but not touching. Drizzle remaining 1 tablespoon olive oil over top. Transfer to oven; roast until skin is golden brown and chicken has cooked through, about 35 minutes. Remove from oven, and serve.

CHICKEN WELLINGTON

Steps:

• Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken in the hot oil until golden and almost cooked through, about 4 minutes per side. Transfer to a plate.
• Place onion, mushrooms, and garlic in the same skillet; cook and stir until mushrooms lose their moisture and onions are tender, about 5 minutes. Stir in parsley.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Roll out each puff pastry sheet into a 14-inch square on a floured work surface. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square.
• Combine cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg.
• Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.

GOAT CHEESE-MUSHROOM CHICKEN BREASTS

Steps:

• 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. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 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. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.
• 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.
• Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.

CHICKEN WITH ALMOND DUXELLES

Steps:

• 1. In a large skillet over medium heat, heat the olive oil and sherry. Add the mushrooms, shallots, garlic, thyme, and cayenne pepper. Cook, stirring often, until mushrooms turn dark.2. Add the ground almonds, salt, and pepper and sauté for 2-3 minutes. Divide the mixture into 8 portions and place each portion in the center of each chicken breast half. Fold edges over, roll up, and place in a baking dish, seam side down, 1 inch apart.3. Place about 1 tablespoon of sour cream over each chicken roll and sprinkle with paprika. Bake at 350°F for 25-30 minutes or until the chicken is tender. Transfer to a serving platter and serve.EXCHANGES1/2 Starch4 Lean MeatNUTRITION FACTSCalories 262 Calories from Fat 117Total Fat 13 grams Saturated Fat 3 gramsCholesterol 72 milligramsSodium 101 milligramsTotal Carbohydrate 6 grams Dietary Fiber 1 gram Sugars 5 gramsProtein 29 grams

CHICKEN STUFFED WITH SAVORY DUXELLES (MUSHROOM STUFFING)

Steps:

• Preheat oven 400 degrees.
• In skillet, heat 1 T oil.
• Saute garlic and shallot 1 minute.
• Add mushrooms, cook 4 minutes.
• Add salt, pepper and white wine, cook 10 minutes.
• Remove from heat and add parsley.
• Pull back chicken skin, leaving attached at one end.
• Salt and pepper each breast, then mound 1/3 c stuffing on each.
• Pull the skin back over the stuffing and secure with toothpicks.
• Place in roasting pan and drizzle with 1 T olive oil over the the top.
• Roast until skin is golden brown, about 35 minutes.

CHICKEN WITH ALMOND DUXELLES

Steps:

• 1. In a large skillet over medium heat, heat the olive oil and sherry. Add the mushrooms, shallots, garlic, thyme, and cayenne pepper. Cook, stirring often, until mushrooms turn dark.2. Add the ground almonds, salt, and pepper and sauté for 2-3 minutes. Divide the mixture into 8 portions and place each portion in the center of each chicken breast half. Fold edges over, roll up, and place in a baking dish, seam side down, 1 inch apart.3. Place about 1 tablespoon of sour cream over each chicken roll and sprinkle with paprika. Bake at 350°F for 25-30 minutes or until the chicken is tender. Transfer to a serving platter and serve.EXCHANGES1/2 Starch4 Lean MeatNUTRITION FACTSCalories 262 Calories from Fat 117Total Fat 13 grams Saturated Fat 3 gramsCholesterol 72 milligramsSodium 101 milligramsTotal Carbohydrate 6 grams Dietary Fiber 1 gram Sugars 5 gramsProtein 29 grams