Poule En Bechamel Recipe

Prepare mushroom duxelles

Heat 1 tbs butter and 1 tbs olive oil in a skillet over medium heat. Add the minced shallot and sauté 2 minutes until translucent. Add the chopped wild mushrooms and a pinch of salt; cook, stirring, until moisture evaporates and mushrooms are concentrated, about 6–8 minutes. Add garlic and thyme and cook 1 minute. Deglaze with 2 tbs white wine (if using) and cook until mostly evaporated. Remove from heat and cool slightly, then stir in cream cheese to bind. Taste and adjust seasoning with salt and pepper.

Prepare chicken breasts

Butterfly each chicken breast: place palm flat on top, slice horizontally almost through and open like a book. Place plastic wrap over and gently pound to an even 1/2" thickness. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper each (adjust across both breasts).

Stuff and roll

Divide the mushroom duxelles evenly and spread across one half of each butterflied breast, leaving a 1/4" border. Roll each breast tightly and secure with toothpicks or kitchen twine. Pat lightly with salt and pepper on the exterior.

Sear and finish

Preheat oven to 375°F (190°C). Heat 1 tbs olive oil and 1 tbs butter in an ovenproof skillet over medium-high heat. Sear each roulade seam-side down, turning to brown all sides, about 2–3 minutes per side. Transfer skillet to the oven and roast until internal temperature reaches 160°F (71°C), about 12–18 minutes depending on size. Remove from oven and let rest 5–7 minutes (carryover will bring to 165°F). Remove toothpicks/twine and slice roulades into medallions for plating.

Make blackberry purée

Place 3 oz blackberries and 1–2 tbs of the stock in a blender or small saucepan and mash until smooth. Strain through a fine sieve into a bowl, pressing solids to extract a smooth purée. Reserve about 3–4 tbs purée and set aside for garnish; the rest will flavor the sauce.

Prepare béchamel base

In a medium saucepan over medium heat, melt 3 tbs butter. Whisk in 3 tbs flour and cook, whisking continuously, for 1–2 minutes to form a blonde roux (don’t brown). Slowly whisk in 2 cups whole milk, a little at a time to avoid lumps. Bring to a gentle simmer, whisking, until sauce thickens to coat the back of a spoon, about 5–7 minutes.

Finish sauce

Reduce heat to low. Stir in the strained blackberry purée (reserve a small spoonful for dots if desired) and 1/4 cup stock to loosen if needed. Simmer gently 2–3 minutes to meld flavors. Season with 1/2 tsp salt, 1/4 tsp white pepper, and 1 tsp lemon juice to brighten. If the color is too dark, add a splash of milk to lighten. Keep warm over very low heat, stirring occasionally. Taste and adjust seasoning.

Cook polenta

In a saucepan, bring 2 cups water and 1/2 cup milk to a simmer with 1/2 tsp salt. Gradually whisk in 1 cup fine cornmeal. Reduce heat to low and cook, stirring often, until thick and creamy, about 10–12 minutes. Stir in 2 tbs butter and 1/4 cup grated Parmesan, and adjust seasoning with 1/4 tsp black pepper.

Set and pan-sear

Spread the cooked polenta into an oiled small baking dish or rimmed sheet to a 3/4" thickness. Smooth the top and refrigerate until firm, at least 30 minutes (can be prepared ahead). When firm, unmold and cut into cake rounds or rectangles sized for plating. Heat a nonstick skillet over medium and add 1 tsp olive oil or butter. Pan-sear polenta cakes 2–3 minutes per side until golden and crisp, then keep warm.

Warm the blackberry béchamel gently and, if needed, whisk to a smooth consistency. Reheat sliced chicken roulade briefly in a 300°F oven for 4–5 minutes if it cooled too much.

Place a polenta cake on each plate. Arrange 2–3 slices of stuffed chicken on top or beside the cake. Spoon blackberry béchamel around and over the chicken (use reserved purée to add small dots or streaks for visual contrast).

Garnish with a small sprig of thyme and microgreens or baby arugula. Finish with a light grind of black pepper and a small pinch of flaky salt to taste. Serve immediately.