Tangy Chicken With Shiitake Crust

Recipe Ingredients

6 cups	375g / 13oz	Boneless skinless chicken breasts (large)
2 tablespoons	30ml	Olive oil
3/4 lb	340g / 11oz	Button mushrooms - trimmed and sliced
3/4 lb	340g / 11oz	Shiitake mushrooms - trimmed and sliced
2 lbs	908g / 32oz	Shallots - peeled and chopped (large)
2 lbs	908g / 32oz	Garlic cloves - minced (large)
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Ground black pepper
2 tablespoons	30ml	Fresh chervil - minced
1/4		Chilled butter - coarsely chopped
		Tangy sauce - recipe follows

Recipe Instructions

In large heavy fry pan, place olive oil over medium high heat. Add button and shiitake mushrooms, shallots and garlic; cook until lightly browned, about 5 minutes, stirring occasionally. Cool. Add salt and pepper. Remove small fillets from underside of chicken breasts and place fillets in food processor; grind to smooth paste, pulsing on/off. Add mushroom mixture and chop coarsely, pulsing. Line large baking sheet with parchment. Between two sheets of wax paper, place chicken breasts and gently pound to even thickness. Divide mushroom mixture into 6 parts (about 1/2 cup each). On 12-inch length of plastic wrap, place 1 part of mushroom mixture in center.

Fold plastic over mixture; pat or use rolling pin to roll evenly thick and slightly larger than 1 chicken breast. Place chicken, smooth rounded side down, on top of mushroom mixture; gather plastic up and around chicken as if wrapping a gift basket until mixture adheres to top and sides of chicken. Unwrap and gently invert chicken, uncoated side down, onto baking sheet; gently peel off plastic.

Repeat with remaining chicken. (This can be prepared ahead and refrigerated).

To prepare Tangy Sauce, using vegetable peeler, remove only orange part of peel from 2 medium oranges; chop peel coarsely and place in medium saucepan with 2 large shallots, peeled and coarsely chopped. Add 1 cup dry white wine and 1 cup balsamic vinegar; boil over medium high heat until reduced to 1/2 cup. Add 2 cups unsalted chicken stock and whisk in 2 tablespoons tomato paste; boil to reduce to 1 cup. Strain through fine sieve, pressing on ingredients. (Can be prepared ahead and refrigerated several hours or overnight).

Source:
National Broiler Council

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