Roast Breast of Chicken with Mushroom Duxelles and Herb Butter

bd_058_-_roasted_breast_with_mushrooms_duxelles_jpg
National Chicken Council
http://pgoarelish2.files.wordpress.com/2011/04/bd_058_-_roasted_breast_with_mushrooms_duxelles_jpg.jpg?w=102
  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 1 hour 30 minutes

Ingredients

4-- chicken breast halves, bone-in and skin on
1 1/2pounds assorted mushrooms, brushed of dirt
1-- lemon, zest and juice
2tablespoons butter
2 1/2teaspoons salt, divided
2 1/2teaspoons black pepper, divided
4slices bacon, diced
1-- yellow onion, diced
2cloves garlic
1stick butter, room temperature
1cup packed mixed fresh herbs

Instructions

  1. 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.
  2. In another sauté pan, place bacon and cook over medium heat until golden and beginning to crisp, about 5 – 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.
  3. Preheat oven to 350F.  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. 
  4. 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. 
  5. 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 – 50 minutes, until skin is deep golden brown.

From L’Academie de Cuisine, Gaithersburg, Md.

Nutritional Info *per serving

  • Calories 470
  • Glycemic Load 0
  • Fat 36g
  • Saturated Fat 20g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 10g
  • Cholesterol 160mg
  • Sodium 1970mg
  • Potassium 480mg
  • Carbohydrate 8g
  • Fiber 3g
  • Sugars 1g
  • Protein 31g
  • Trans Fat 1g
  • Vitamin A 45%
  • Vitamin C 70%
  • Calcium 8%
  • Iron 15%
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