Chicken Breasts with Cèpes & Sauté Potatoes

Preparation info
  • Ingredients For

    4

    • Difficulty

      Medium

Appears in
Quaglino's: The Cook Book

By Richard Whittington and Martin Webb

Published 1995

  • About

Because the breasts are stuffed with a mixture of parsley, garlic and breadcrumbs this dish is cooked in two stages, with the second using a very hot oven, unlike the classic French sauté which is done entirely on the hob.

Ingredients

  • 4 corn-fed chicken breasts, each weighing about 170 g/6 oz
  • 45 g

Method

Put the cèpes or porcini in plenty of cold water to reconstitute for 30–40 minutes. Rinse under running water, rubbing gently to remove residual grit from the stems and pick out any pieces of twig. Press to remove excess liquid and put to dry on paper towels. (Save the strained liquid for a stock.)

Parboil the potatoes in their skins for 15–20 minutes, or until just cooked. Peel when co