Stuffed Chicken Breast (gf) Recipe

Cook mushrooms

Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-high heat. Add the finely chopped cremini and shiitake mushrooms and spread into an even layer. Cook without stirring for 2–3 minutes to let moisture release, then stir and continue cooking until mushrooms are browned and most moisture has evaporated, about 6–8 minutes total.

Sauté aromatics

Add the minced shallot and garlic to the skillet and cook 1–2 minutes until translucent and fragrant. Add fresh thyme and stir to combine.

Finish stuffing

Reduce heat to low. Stir in cream cheese, grated Parmesan, truffle oil, salt and pepper; mix until creamy and evenly combined. Transfer mixture to a bowl and cool slightly (10 minutes) so it can be handled for stuffing.

Prepare chicken pockets

Pat chicken breasts dry. Using a sharp knife, make a horizontal pocket in each breast: insert the tip and slice to create a cavity without cutting through. Season the exterior and interior lightly with 1/2 tsp salt and 1/4 tsp pepper per breast (included in the chicken seasoning total).

Stuff breasts

Divide the cooled truffled mushroom stuffing evenly among the four chicken breasts and press gently to fill pockets. Secure openings with toothpicks if needed and tie with kitchen twine for a compact shape.

Sear and roast

Preheat oven to 400°F (200°C). Heat 2 tablespoons olive oil and 2 tablespoons butter in an ovenproof skillet over medium-high heat until shimmering. Sear chicken, skin-side down, 3–4 minutes until golden and crisp. Flip and sear the other side 2 minutes. Transfer skillet to the preheated oven and roast 12–16 minutes, until internal temperature reaches 160°F (71°C). Remove from oven and rest 8 minutes; carryover will bring temperature to 165°F.

Cook potatoes

Place cubed potatoes in a pot and cover with cold water. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, 15–18 minutes. Drain thoroughly.

Whip potatoes

Return drained potatoes to the hot pot to dry for 1 minute. Add 3 tablespoons butter and warm milk. Use a potato ricer or electric mixer to whip until smooth and airy. Season with 1 tsp salt and 1/4 tsp white pepper to taste. Keep warm.

Crisp kale

Preheat oven to 300°F (150°C). Toss torn kale with 1 tablespoon olive oil and 1/2 tsp salt, massaging the oil so leaves are evenly coated. Spread in a single layer on a baking sheet and bake 12–15 minutes, shaking halfway, until crisp but not burnt. Alternatively, crisp in a skillet over medium heat for 5–7 minutes.

Sauté shallot and mushrooms

In a small saucepan, melt 1 tablespoon butter over medium heat. Add the minced shallot and cook 1–2 minutes until softened. Add sliced mixed mushrooms and cook until browned and any liquid has mostly evaporated, about 5–6 minutes.

Deglaze and reduce

Pour in 1/4 cup dry white wine to deglaze the pan, scraping any fond. Let the wine reduce by half, about 1–2 minutes.

Finish sauce

Add 1 cup chicken stock and 1 teaspoon fresh thyme. Simmer until slightly reduced, ~5 minutes. Stir in 1/4 cup heavy cream and simmer 1–2 minutes until sauce coats the back of a spoon. Season with 1/2 tsp salt and 1/4 tsp pepper. Keep warm until plating.

Spoon a generous portion of whipped potatoes onto each plate, top with two crispy kale pieces. Slice the rested stuffed chicken breast into 3–4 medallions and arrange over the potatoes. Spoon warm sauce forestière over the chicken and around the plate. Garnish with a light drizzle of truffle oil (optional) and a sprinkle of chopped thyme or parsley.