Chicken Villeroy

Ingredients

• 4 large boneless chicken breasts - without skin
• 100 ml white wine
• Salt and pepper
• 
  For The Filling
• 1 Tbsp spring onion
• 1 tsp butter
• 150 gm mushroom paste
• 2 Tbsp fresh breadcrumbs
• 50 gm chicken mince
• 1 egg white
• 2 Tbsp thick cream
• 
  For The Sauce
• 25 gm butter
• 1 tsp flour
• 250 ml chicken stock
• 3-4 Tbsp cream
• Lemon juice
• Salt and pepper
• Butter
• 1 Tbsp chopped parsley, to garnish

Method

1. For the filling:
2. Soften the onion in butter. Add mushrooms. Cook for 5 minutes.
3. Stir in the crumbs. Cool mixture.
4. Beat egg white into chicken mince.
5. Season and add cream. Mix with mushroom mixture.
6. Slit the chicken breasts to form a pocket.
7. Fill with the mushroom mixture.
8. Set chicken in a buttered dish. Season. Pour in the wine.
9. Cook at 180 degrees C until tender for about 15-20 minutes.
10. 
    For the sauce:
11. Melt butter in a saucepan. Stir in flour. Cook for 2 minutes.
12. Pour in stock, stir until boiling. Add cream, lemon juice and seasoning.
13. Strain in chicken juices. Finish with butter.
14. Coat chicken with sauce.
15. Garnish with parsley and serve with mashed potatoes.

Tags : Chicken

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