Chicken Rolls with Duxelles

• 4 large boneless chicken breasts
• 2 quantities wild mushroom duxelles
• 60 g

Beat the chicken breasts with a meat cleaver between 2 sheets of clingfilm. Spread a quarter of the duxelles over each breast, then roll up, securing with a wooden cocktail stick.

Fry in the butter and oil until brown all over, about 3 minutes on each side. Pour the lemon juice over the chicken and serve with a little of the fat. Accompany with steamed spinach and a potato purée.