Tangy Chicken With Shiitake Crust

Name: Tangy Chicken With Shiitake Crust
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: american, french
Ingredients: Zest from 1 orange (orange part only), coarsely chopped; 2 large shallots, peeled and coarsely chopped; 1 cup dry white wine; 1 cup balsamic vinegar; 2 cups low-sodium chicken broth; 2 tablespoons tomato paste; Salt and freshly ground black pepper to taste; 2 tablespoons minced fresh chervil, thyme or chives; 2 tablespoons cold, unsalted butter, coarsely chopped; 2 tablespoons olive oil; 3/4 pound button mushrooms, trimmed and sliced; 3/4 pound shiitake mushrooms, stemmed and sliced; 2 large shallots, peeled and coarsely chopped; 2 large cloves garlic, peeled and minced; Salt and freshly ground black pepper to taste; 6 large boneless, skinless chicken breasts, trimmed of fat, tendon removed

Recipe from "Michel Richard's Home Cooking and a French Accent"

Adapted by Marian Burros

Total Time: 1 hour 25 minutes
Rating: (0)
Notes: Read community notes

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. —Marian Burros

Featured in: EATING WELL; A French Chef Holds the Cream, Never the Taste

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Ingredients

Yield:6 servings

For the Sauce

Zest from 1 orange (orange part only), coarsely chopped
2large shallots, peeled and coarsely chopped
1cup dry white wine
1cup balsamic vinegar
2cups low-sodium chicken broth
2tablespoons tomato paste
Salt and freshly ground black pepper to taste
2tablespoons minced fresh chervil, thyme or chives
2tablespoons cold, unsalted butter, coarsely chopped

For the Chicken

2tablespoons olive oil
¾pound button mushrooms, trimmed and sliced
¾pound shiitake mushrooms, stemmed and sliced
2large shallots, peeled and coarsely chopped
2large cloves garlic, peeled and minced
Salt and freshly ground black pepper to taste
6large boneless, skinless chicken breasts, trimmed of fat, tendon removed

Ingredient Substitution Guide

Preparation

Step 1
For the sauce, place orange zest, shallots, wine and vinegar in heavy medium saucepan. Boil over medium-high heat until reduced to ½ 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.)
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.)
Step 6
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.

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Perignon6 years ago

This looked more complicated than it turned out to be, & the results were well worth the effort. I was serving 8, so I used a full pound of each mushroom, a 3rd shallot & clove of garlic, but I made the sauce as is. I served it with au gratin potatoes & Zucchini Carpaccio (Julia Moskin). It was wonderful.

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