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Tangy Chicken With Shitake Crust Recipe

Ingredients

How to make it

  • Place olive oil in large heavy pan over medium heat.
  • Add button, shiitake mushrooms, shallots and garlic then cook 5 minutes stirring occasionally.
  • Cool then add salt and pepper.
  • Place button mushrooms in food processor then grind to smooth paste pulsing on/off.
  • Add shitake mushroom mixture and chop coarsely in the pulse position.
  • Line large baking sheet with parchment paper then pound chicken to even thickness.
  • Divide mushroom mixture into 6 parts.
  • On 12” length of plastic wrap place 1 part mushroom mixture in center.
  • Fold plastic over mixture then pat or use rolling pin to roll slightly larger than 1 chicken breast.
  • Place chicken smooth rounded side down on top of mushroom mixture.
  • Gather plastic up and around chicken until mixture adheres to top and sides of chicken.
  • Unwrap and gently invert chicken uncoated side down onto baking sheet then peel off plastic.
  • Repeat with remaining chicken.
  • Remove only orange part of peel oranges using a vegetable peeler.
  • Chop peel coarsely and place peel in medium saucepan with shallots.
  • Add wine and balsamic vinegar then boil over medium high heat until reduced to 1/2 cup.
  • Add stock and whisk in 2 tablespoons tomato paste then boil to reduce to 1 cup.
  • Strain through fine sieve pressing on ingredients.
  • To serve place chicken in 350 oven and bake 12 minutes then remove and let rest 12 minutes.
  • Slice breasts diagonally and arrange on serving plate fanning out slices.
  • Reheat sauce and stir in chervil and butter then ladle over chicken and serve immediately.

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The Cook

chefmeow Garland, TX

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