Basil stuffed chicken breast recipe with mushrooms

Basil stuffed chicken with mushrooms


















This recipe is inspired by a Sunday lunch that we had in a bistro in Biot many years ago. I can`t remember the name of the bistro, and it might not even exist any longer. It was a clear, cold winter day, the bistro was full and everybody was truly enjoying the tasty but simple menu.

In those days they served a very reasonable Sunday formule, fixed menu. We managed somehow to squeeze in. This was simple bistro food at its best in a great atmosphere, and I have ever since tried to emulate their basil filled chicken breast with mushrooms.

After seeing a French TV- program recently, I nowadays always buy farm-raised chicken, poulet fermier, and when possible Label Rouge. Label Rouge chickens are most closely controlled. They are out every day, rain or sunshine, picking grass. They are taken in for the night and fed a special corn mixture which is fortified with vitamins and minerals. These sturdy and fit birds live like the chickens were meant to live, so they are normally very healthy. Their meat is firm and tasty.

The basil pure, Le Basilic du Provencal, is sold in glass jars in Nice supermarkets. It is made of crushed basil, olive oil and salt.

2 servings

2 poulet fermier chicken breasts, pref. Label Rouge
2 heaped tsp basil pure, Le Basilic du Provence
2 shallots, minced
2 cloves garlic, minced
4 large mushrooms, halved and sliced
2 tbsp rapeseed oil
50 ml white wine
50 ml chicken stock
2 tbsp crème fraîche, 15 % fat
Freshly ground black pepper
Parsley to decorate

For the side dish of roasted tomatoes:

1 tomato, halved
2 tsp bread crumbs
2 tsp olive oil
Freshly ground black pepper
A pinch of salt (optional)

With a small sharp knife, cut the pockets in chicken breasts and fill with basil pure. Over medium heat, warm 1 tbsp rapeseed oil in a large heavy pan. Fry the chicken breasts on both sides until golden brown. Reduce the heat a little, add the shallots and 1 clove minced garlic in the pan and continue cooking for a few minutes. Add the white wine, chicken stock and black pepper in the pan. Cover and simmer for about 20 minutes.

Meanwhile fry the mushrooms in rapeseed oil with 1 minced clove garlic in a separate frying pan. They need to be fried until well browned on both sides. Then arrange them on top of the chicken breasts.

Roast the tomato halves in 210⁰ C for about 10- 15 minutes until nicely coloured.

Divide the chicken breasts, mushrooms, tomato halves and the sauce on the plates. Decorate with parsley and serve with brown rice.

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