Mushroom-Stuffed Chicken Breasts

Name: Mushroom-Stuffed Chicken Breasts
Yield: Serves 4
Ingredients: finely chopped flat-leaved parsley, to garnish; butter, chilled and diced (optional); ¼ pt / 140 ml chicken stock; freshly ground black pepper; salt; 1 tbsp finely chopped flat-leaved parsley; 2 garlic cloves, peeled and crushed (optional); 2–3 sprigs lemon thyme or basil leaves; 2–3 sprigs lemon thyme or basil leaves; 1 tbsp olive oil; 2 oz / 60 g unsalted butter; 8 oz / 230 g fresh cup, button, oyster or brown mushrooms; 4–5 tbsp Noilly Prat; pinch of freshly ground allspice; ¼ tsp freshly ground black pepper; 8 oz / 230 g fresh cup, button, oyster or brown mushrooms; 2 oz / 60 g dried ceps; 4 dried Chinese mushrooms; ¼ pt / 140 ml boiling water; 4 skinless, boneless chicken breasts

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

2 oz / 60 g dried ceps
4 dried Chinese mushrooms

Main course
Gluten-free

Method

Put the dried mushrooms in a bowl, and pour on the boiling water. Rub the chicken all over with half the Noilly Prat, and season lightly with the allspice and pepper. Wipe and slice the fresh mushrooms, and fry them in half the butter and oil. Add the lemon thyme or basil, and cook with the mushrooms for about 8 minutes. Strain the soaked dried mushrooms carefully to keep the juices, and then r