Duxelles and Craisin Stuffed Chicken

Ever since I made a beef wellington for family and friends at Thanksgiving, I have been a major fan of making duxelles. Duxelles is a french term for basically rendering down a bunch of finely diced mushrooms into somewhat of a paste. If you have never made duxelles, it is a must. There is an aroma and a flavor that is out of this world.  These take a bit of time to make due to the fine dicing of a lot of mushrooms, but it is well worth the effort. My most recent visit to the grocery store yielded some very nice cremini mushrooms (baby portabella) that were on sale, and I immediately thought of makes the duxelle. The mushrooms work really well as a stuffing, and hence why I used them in the beef wellington, however I have also tucked spread them under the skin of cornish hens, which was also amazing.

Chicken rolls stuffed with mushrooms (Duxelles) and craisins

So this week has been rather hectic and quite stressful at work, and I wanted something comforting to make to help reduce the stress, while at the same time having a nice, presentable meal that both my wife and I could enjoy. I came up with the duxelles and craisin stuffed chicken breast. I made the duxelle the night before as I thought that chopping and dicing down a bunch of mushrooms would lift the spirit, and it did. This saved me some time as I could quickly pound out some chicken breasts, stuff them, and brown them in a saute pan. This is a really great weekday meal, that is somewhat fancy, but can be served in no time at all.

Ingredients:

  • 1/2 lb of cremini mushrooms, wiped clean, and finely chopped or placed in a food processor (stems and all)
  • 2 tbsp of unsalted butter
  • 1 medium shallot, finely diced
  • generous pinch of salt
  • generous pinch of pepper
  • 1/4 cup of sherry wine
  • pinch of dried thyme
  • 4 skinless, boneless chicken breasts
  • 1/2 cup of craisins
  • 3 tbsp canola oil
  • toothpicks
  • 1 cup of white wine
  • 1/4 cup of heavy cream

Begin by getting a large saute pan out and bring it to a medium, to medium high heat. Add in the butter, and let it melt. Add in the chopped mushrooms, shallot, salt, pepper, and thyme. Cook for about 15 minutes on medium heat, stirring on occasion. After about 10 minutes or so, add in the sherry, and cook until the sherry evaporates. Remove from the heat and let it cool.

To a small skillet, add about 1 cup of water and bring it to a light boil. Add in the dried craisins,  and remove it from the heat. Let them hydrate for a few minutes before removing them with a slotted spoon. Add them to the duxelles, and stir.

Now the fun part. Get a large ziplock bag out. You have a couple of options here. You can take a chicken breast and slice through it horizontally, yielding two pieces, or you can take your knife, and open it up a bit. I cut mine, horizontally, yielding two pieces. Place one piece in the ziplock bag, and lay it flat in there. Take your meat mallet, and pound it lightly, from the center outwards, being careful not to go too thin.  You simply want to get it to about a quarter inch thick, just to tenderize it.  Repeat with the remaining breasts.

Now that you have all of the breasts flattened out, take one and add a heaping spoonful near the back of the breast. The goal is to roll these up into a log shape, sealing in the sides, and then take two or three toothpicks to secure the chicken from unfolding. Repeat the process.

Next get your your large saute pan out, or in my case, I used a large cast iron skillet. Add the oil, and bring this to a medium heat. Add in the secured chicken rolls and cook for a couple of minutes on each side, until golden brown. This will take about 10-12 minutes as the chicken is pretty thin from being pounded out.

Remove them from the skillet and set on a plate to let it rest for a couple of minutes. During this time, get the skillet back on the stove on medium heat. Add in the white wine (careful as it might flame up), stirring the bottom to remove any of those great chicken bits, then stir in the cream. Turn off the heat. Remove the toothpicks from the chicken, and with a sharp knife, cut them into bite sized pieces for presentation. Plate, and drizzle the pan sauce over the chicken, and on the plate for a nice design.

This one is super easy, and allows you to try something new. Enjoy!



Leave a Reply

Your email address will not be published. Required fields are marked *