Mushroom and Provençal Herb stuffed Chicken Breast with Polenta and Potato purée
This recipe combines some of the classic French flavours – chicken, wild mushrooms, cream and potato in a tasty main dish. None of the components take very long to prepare, and the polenta-potato purée can be made in advance to save time. Choose a selection of fresh wild mushrooms to enhance the flavour profile of this Provençal Herb stuffed Chicken Breast and enjoy!
Mushroom and Provençal Herb stuffed Chicken Breast with Polenta and Potato purée
Impressive and not complicated the best kind of main course.
Ingredients
- 2 Chicken breasts free range if possible
- 1 punnet (pint) Field Mushrooms
- 2 Floury potatoes
- 50 g (2 oz) Quick Cook Polenta
- olive oil
- a dash milk
- to taste Salt and Pepper
- 1-2 tbsp Butter
- 2-3 tbsp Mascarpone Cream
- 2-3 sprigs FreshThyme
- 2 cups Fresh Spinach
Instructions
- Start with the mash:
- Peel the potatoes and cook until floury, reserve the cooking water.
- Put the cooked potatoes through a ricer or mash by hand - the smoother the better.
- Cook the polenta in the reserved cooking water, making sure it's tender - you want a creamy consistency, so add more water if you need.
- Add some olive oil, a dash of milk, a knob of butter and salt and pepper to the polenta.
- Mix thoroughly the polenta and mashed potatoes and adjust the consistency with milk (or stock if you're non dairy) to make sure it's not too solid- set aside the potato polenta mixture or keep warm on very low temperature.
- Slice the mushrooms and pan fry with lots of thyme and a bit of olive oil (pick off the ends, no sprigs please). This should only take a few minutes.
- On a low flame, add a couple of tablespoons of Mascarpone.
- Turn off heat and set aside.
- Turn on fan oven to 160 degrees Celsius/320F.
- Pan roast the chicken breasts to brown on each side (don't cook through yet).
- Remove from the pan and carefully slice open the breast lengthways, not all the way to the ends or through to the bottom, to create a pocket.
- Fill the "pocket" generously with the mushrooms and sauce, season to taste.
- Put it in the oven for another 10 minutes to cook all the way through, turn down the heat to 70C/150F if you need to keep it warm.
- Cook some leaf spinach, making sure to discard any water at the end, you don't want your food to float in green sauce.
- Gently reheat the potato-polenta mash if necessary.
- Plate and serve with a glass of rosé.
Notes
The polenta-potato purée can easily be made in advance.Warm the plates if possible, lukewarm food is always a bit of a turn off, and arrange the chicken with a spoonful of the mash next to it and a little heap of wilted spinach.Second or third glass of Rosé is now in order!
Tried this recipe?Let us know how it was!
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