We first started on the mushroom mixture. I roughly chopped crimini mushrooms into approximately brunoise size and minced some shallots. Other ingredients included heavy cream, parsley, breadcrumbs, salt and pepper.
 |
| Mise en place |
I melted some butter in a saute pan and cooked the shallots until translucent.
 |
| Cooking the shallots |
I then added the mushrooms, with salt and pepper to taste.
 |
| Adding the mushrooms |
When cooked, I combined the heavy cream, parsley, and breadcrumbs to complete the duxelles mixture.
 |
| Ready for the chicken |
We used a mallet to pound out the chicken breast until it was evenly flat. We took the duxelles and placed it on the chicken, then rolled it up. I used a toothpick to bind the two open "seams" of the bottom part of the chicken.
 |
| Ready to roll |
 |
| Ready for the oven |
We placed the chicken in a 375 F oven for approximately 30 minutes. After taking the chicken out, we tested it to make sure the internal temperature was 165 F.
 |
| Cooked and ready to slice |
I sliced the chicken into 3/8" pieces slightly on the bias and placed it in a fan pattern.
 |
| Final plating |
Prep: No problems with prep.
Presentation: I went with a simple presentation, fanning the different slices out with a sprig of parsley in the middle. Some sauce would help to add some additional color and visual appeal.
Taste: The chicken was well cooked and tender with a good amount of seasoning. The mushrooms went well with the chicken and added some earthy flavor to contrast with the meat. I would add some sauce to the dish for an additional element if I were to make this next time.
Overall: This was a fairly easy dish to make and tasted great. I'd make it again.
No comments:
Post a Comment