Name: Chicken Breasts with Cèpes & Sauté Potatoes
Yield: Ingredients For 4
Cuisine: France
Ingredients: 1 garlic clove; 3 tbsp chopped parsley; 4 tbsp whole breadcrumbs; 55 g / 2 oz unsalted butter; 1 tbsp chopped parsley; salt and pepper; 45 g / 1½oz dried cèpes or porcini; 3 large baking potatoes; 100 ml / 3½ fl oz olive oil; 100 ml / 3½ fl oz chicken stock; 4 corn-fed chicken breasts, each weighing about 170 g/6 oz

Preparation info

Ingredients For
4

Difficulty
Medium

Appears in

Quaglino's

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