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Chicken With Mushrooms

Yield: 2 servings

Ingredients and directions for this recipe

6 oz Breasts of chicken; trimmed
-with skin
; off, up to 7
125 g Cumberland sausage meat
2 tb Clarified butter
60 g Celery; washed and diced
125 g Onion; peeled and diced
60 g Leek; washed and diced
60 g Carrots; peeled and diced
2 ts Flour
2 ts Tomato puree
600 ml Chicken stock
150 g Oyster and morrell mushrooms
1 ts Tarragon; chopped
1 ts Parsley; chopped
1/2 Lemon; juice of
1 ts Thyme; chopped
60 g Bacon; diced

Make incision into chicken and stuff with sausagemeat. Season the
meat.

Heat a pan, add the butter and seal off the meat. Add the diced bacon
and brown.

Place the breast on a greased square of foil, scatter with the bacon,
squeeze over the lemon juice, scatter the chopped tarragon, thyme and
parsley.

Pour over a little of the cooking fat, seal the parcels and place
into the oven for 15-20 minutes then remove and rest in a warm place
for 5 minutes.

To the pan add the vegetables and cook off. Add the flour, the tomato
puree then the stock. Add the mushrooms and reduce the sauce.

To serve: Remove the foil and slice the breasts. Drizzle the mushroom
sauce on to the plate and place the chicken on. Serve with a couple
of boiled potatoes.

See also:
Previous recipe Chicken With Mushroom Soup
Next recipe Chicken With Mushrooms And Balsac Vinegar

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Garlic-sesame String Beans
Roasted Garlic Basil Sauce