Chicken Breast Stuffed with Mushrooms and Corn Cream
⏳ Time
35 minutes
🥕 Ingredients
19
🍽️ Servings
2
Description
Chicken breast stuffed with mushrooms and corn cream
Ingredients
- Morels - 5.3 oz
- Skin-On Chicken Breasts - 12.7 oz
- Cranberry - 1.1 oz
- Spanish onions - 3.5 oz
- Shallot - 1.4 oz
- Scallions - 0.1 oz
- Parsley - 0.1 oz
- Thyme - 0.1 oz
- Garlic - 1 clove
- Chicken Broth - 3 fl oz
- Bay leaf - 1 piece
- Dijon Mustard - 0.5 oz
- Sugar - 0.2 oz
- Vanilla Pod - 1 piece
- Butter - 0.7 oz
- Champagne Vinegar - 0 fl oz
- 10% cream - 2.8 oz
- Olive Oil - 0 fl oz
- Sweet Corn Sticks - 3.5 oz
Step by Step guide
Step 1
Slice the vanilla pod lengthwise, extract the seeds, and mix with the corn. Place in a saucepan, add the vanilla pod itself, pour in the chicken broth and cream, and cook over high heat for 20 minutes until the corn is tender.
Step 2
Finely slice the shallot and sauté it in half of the butter over low heat until golden. Add the chopped mushrooms and simmer for 5 minutes until the liquid evaporates.
Step 3
In a bowl, place the chopped red onion, season with salt and pepper, add half of the sugar, vinegar, and 15 ml of olive oil. Mix, cover with plastic wrap, and heat in the microwave on high for 2 minutes. Finely chop the green onion, cut the cranberries in half, and mix with the red onion.
Step 4
Remove and finely chop the mushrooms and shallot. Add the chopped parsley and mustard, season with salt and pepper, and mix. Place the mixture in a bag or piping bag. Using a long sharp knife, create a pocket in the chicken breast and fill it with the mushroom filling, securing it with a toothpick.
Step 5
Blend the corn (previously boiled) in a blender, removing the vanilla pod first. Season with salt and add the remaining sugar.
Step 6
Sear the chicken breast in a hot skillet with olive oil for 3 minutes on each side until golden brown. Add the crushed garlic, a sprig of thyme, the bay leaf, and butter. Reduce the heat and cook the chicken for another 5–7 minutes, constantly basting it with the juices.
Step 7
Slice the chicken into 2 cm thick pieces, season with salt and pepper, place on the corn, arrange the onion salad alongside, and serve.
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