Tangy Chicken with Shiitake Crust
- Yield 6 servings
- 6 large boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3/4 pound button mushrooms, ends trimmed, sliced
- 3/4 pound shiitake mushrooms, ends trimmed, sliced
- 2 large shallots, peeled, coarsely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons minced fresh chervil, thyme or chives
- 1/4 stick chilled butter, coarsely chopped
- Tangy Sauce: recipe follows
In large frypan, place oil over medium high heat. Add mushrooms,
shallots and garlic; cook, stirring, until lightly browned, about 5 minutes.
Cool; add salt and pepper. Remove small fillets from underside of chicken
breasts and place fillets in food processor; grind to smooth paste, pulsing on/off.
Add mushroom mixture and chop coarsely. Line large baking sheet with parchment.
Gently pound chicken breasts to even thickness. Divide mushroom mixture into 6
parts (about 1/2 cup each). On 12-inch sheet of plastic wrap, place l part
mushroom mixture in center. Fold plastic over mixture; pat to even thickness
slightly larger than l chicken breast. Place chicken on top of mixture, smooth
side down. Gather plastic up around chicken until mixture adheres to top and
sides of chicken. Unwrap and invert chicken, uncoated side down, onto baking
sheet. Repeat with remaining chicken, place in 350°F. oven and bake about 12
minutes. Remove from oven; let rest 12 minutes. Slice chicken diagonally;
arrange on serving plate, fanning slices. Reheat Tangy Sauce; stir in chervil
and butter. Ladle sauce beside chicken.
Remove orange part of peel
from 2 oranges; chop peel coarsely and place in saucepan with 2 shallots
(peeled and coarsely chopped). Add l cup dry white wine and l cup balsamic
vinegar; boil over medium high heat until reduced to 1/2 cup. Add 2 cups
unsalted chicken stock; whisk in 2 tablespoons tomato paste; boil to reduce to
l cup. Strain, pressing on ingredients.