To reduce the amount of butter and cream in his dishes, the chef Michel Richard works with three elements: reductions or concentrations, sauces or juices; crusts to keep food moist; and firecrackers, the crunch from oven-dried vegetables and fruits.
Provided by Marian Burros
Categories dinner, main course
Time 1h25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the sauce, place orange zest, shallots, wine and vinegar in heavy medium saucepan. Boil over medium-high heat until reduced to 1/2 cup. Add chicken broth and tomato paste, boil until reduced to 1 cup. Strain through a fine sieve, pressing to extract liquid. Season with salt and pepper. (Can be prepared a day ahead.)
- For the chicken, heat olive oil in a large heavy skillet over medium-high heat. Add mushrooms, shallots and garlic and cook, stirring occasionally, until mushrooms are lightly browned, about 5 minutes. Cool completely. Season with salt and pepper.
- Remove small fillets from underside of each chicken breast and place in a food processor. Pulse until chicken forms a smooth paste. Add mushroom mixture and pulse until coarsely chopped.
- Line a large baking sheet with parchment paper. Pat chicken breasts dry. Pound them lightly between 2 sheets of waxed paper to an even thickness. Season with salt and pepper. Divide mushroom mixture into 6 parts. Place a 12-inch piece of plastic wrap on a work surface, placing 1 part of the mushroom mixture in the center. Fold the plastic in over the mushroom mixture and pat it to an even thickness, slightly larger than the chicken breasts.
- Pull back plastic and place 1 breast, rounded side down, on top of the mushroom mixture. Gather plastic tightly around the chicken breast until mushroom mixture adheres to the top and sides of the chicken. Unwrap and gently invert the breast, uncoated side down, onto baking sheet. Carefully peel away plastic. Repeat with remaining breasts and mushroom mixture. (Can be prepared ahead and refrigerated; bring to room temperature before baking.)
- Preheat oven to 350 degrees. Bake chicken for 12 minutes (10 minutes for medium or small breasts). Remove from oven and let stand for 12 minutes; chicken will continue to cook. Slice breasts diagonally. Arrange each breast on a plate, fanning out slices. Reheat sauce over medium high heat. Stir in chervil. Whisk in the butter and ladle around chicken. Serve immediately.
Nutrition Facts : @context http, Calories 661, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 18 grams, Fiber 6 grams, Protein 84 grams, SaturatedFat 5 grams, Sodium 1652 milligrams, Sugar 16 grams, TransFat 0 grams
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Kurt Watson
[email protected]I loved this recipe! The chicken was moist and flavorful, and the shiitake crust was crispy and savory. I will definitely be making this again.
Mo chaito
[email protected]This dish was delicious! The chicken was cooked perfectly and the shiitake crust added a unique and flavorful touch. I highly recommend this recipe.
Mintu Mia
[email protected]I tried this recipe and it was amazing! The chicken was so tender and juicy, and the shiitake crust was crispy and flavorful. I will definitely be making this again.
Sir
[email protected]This was a really delicious recipe. The chicken was cooked perfectly and the shiitake crust added a really nice flavor. I would definitely recommend this recipe.
Santi Magar
[email protected]This recipe is a keeper! The chicken was so moist and flavorful, and the shiitake crust was crispy and savory. I will definitely be making this again and again.
Emelisa Haziraj
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone loved the tangy sauce and the shiitake crust. I'll definitely be making this again.
Roman Santangelo
[email protected]This was a really great recipe. The chicken was cooked perfectly and the shiitake crust was crispy and flavorful. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make chicken dish.
Orefile Rantemane
[email protected]I'm not usually a fan of chicken, but this recipe changed my mind! The tangy sauce and the shiitake crust made it so flavorful and delicious. I'll definitely be making this again.
Athula Pushpakumara
[email protected]This dish was easy to make and incredibly tasty. The chicken was tender and juicy, while the shiitake crust added a nice crunch and savory flavor. I'll definitely be making this again.
Nepolo Pius
[email protected]My family loved this recipe! The tangy sauce and the shiitake crust were a hit. It's a great way to change up our usual chicken routine.
md Fokirulla
[email protected]I tried this recipe last night and it was so delicious! The chicken was so moist and flavorful, and the shiitake crust was crispy and savory. I will definitely be making this again!.
Sirja Rana
[email protected]This tangy chicken dish with a shiitake crust was an absolute delight! The chicken was cooked to perfection, and the shiitake crust added a unique and flavorful touch. I highly recommend this recipe for anyone looking for a new and exciting way to en