Suprême de Volaille Farcies aux Champignons Sauvages

Here it is – the moment you've all been waiting for – another chicken recipe! But, this one is special because it has a French title which automatically elevates it from mundane to elegant. Why is that? Regardless, chicken breasts stuffed with wild mushrooms is anything but boring.

I wanted to post some recipes during the holidays that are easy to prepare for a diner party, light in fat, low in cost, French, and beautiful. Immediately chicken stuffed with wild mushrooms came to mind. Chanterelles, shitake, and oyster mushrooms are plentiful right now so take your pick or use all of them together.

If serving this dish to a crowd, stuff the chicken ahead of time. Cook it à la minute after your first course and let your guests marvel at your chef capabilities. The chicken takes 6 minutes to cook through and the sauce about 3 minutes. A word to the wise, practice once beforehand so you are comfortable with the time limitations.

Holiday shopping getting you down? Watch my video – at least you're not cooking on a two burner plaque! (okay, so it's in Paris, tant pis.) 'Tis the season to be jolly! (recipe on page continued. Click on the link at the very bottom)

More Chicken Recipes from the Blogoshpere:

Chicken and Mushroom Cream Sauce
Pan Roasted Chicken with Mushrooms, Onions, Rosemary
Chicken, Mushrooms, Tomatoes with Port Wine

Technorati Tags: champignons, chicken, mushrooms, poulet, recipe, video

Suprême de Volaille Farcies aux Champgnons Sauvage

Serves 4 (can be doubled no prob)

Ingredients
1 1/2 baskets mixed wild mushrooms sliced (oyster, chanterelle, white, shitake, etc)
Save a few whole mushrooms for presentation
1 cup chicken stock no sodium
2 shallots thinly sliced
1/4 tsp dried thyme
2-3 Tablespoons crème fraîche or 1/2 cup creme
4 skinless boneless organic chicken breasts
3 Tablepoons olive oil
3/4 cup champagne or white wine
Salt and pepper
Optional:
2 Tablespoons cream
1-2 Tablespoons brandy
2 Tablespoons butter

Instructions
1. Heat a skillet on medium heat and add 1T olive oil. Sweat shallots until translucent (2 min). Add sliced wild mushrooms and cook until tender. If mushrooms give off a lot of water, drain some of the liquid and reserve for sauce. Sprinkle dried thyme over the shrooms with salt and pepper to taste. If adding cream and brandy do so once the mushrooms are almost all the way cooked and let the sauce reduce.
2. Remove mushies to a plate to cool.
3. With chicken fillets, remove the petit filet (the finger piece on the underside). Cut a pocket into the thicker edge of the breast by inserting the tip of a knife and making an incision 2/3rd's the way down the breast and 2/3rd's of the way in.
4. Fill each pocket with one-quarter of the mushroom mixture.
5. Heat 2T of olive oil in a frying pan over medium-high heat. Once the oil is hot add the chicken breasts. Cook 6-8 minutes total flipping gently once. Remove breasts to a plate and keep warm.
6. Pour off excess oil but keep the pan drippings and add the white wine on medium-high heat. Let it reduce by half and then add the chicken stock, any extra pan drippings, and any mushroom juice.
7. Once the sauce has reduced again by half add the crème fraîche and whisk in. When the sauce lightly coats the back of a spoon add the chicken breasts back to the skillet basting a few times. Cook 1-2 minutes.
8. Remove breasts to serving plates. Taste sauce and season with salt and pepper. Allow sauce to reduce further if necessary. Spoon sauce around chicken and plate with whole mushrooms.

Optional: to finish sauce and make it thicker and richer add 1-2 Tablespoon of butter to sauce off the heat and swirl in after removing chicken.

Chef's Tips
1. If you add salt and pepper to your sauce before it has reduced you might be surprised in the end at how concentrated the flavor is
2. Make sure oil is hot before searing chicken breasts. This helps to lock in the flavor and give a nice brown color.
3. Use a pan that fits the quantity of food being cooked. A pan too large will burn in areas that there are no ingredients.

Comments

[Joseph Bayot]

It looks delicious. I'm still debating in my head whether I'd rather have an amazing kitchen in the middle of nowhere or a small place in the middle of Paris.

Actually, on second thought, the answer is pretty obvious to me. La Ville-lumière bien sûr! My friend was in Paris for Thanksgiving and brought me some macarons from a patisserie near her hotel. Eating them made me want to drop everything and go to Paris immediately!

I really love watching these videos and reading this blog. Keep it up!

Au revoir!

-Joseph

[e-dub]

wow, super yummy recipe even though it doesn't meet my 3 cubes of butter minimum. given that you are basically cooking on a campfire stove now, how about a wicked s'mores recipe? :)

[Erin]

Your video was excellent and the chicken looked simple and delicious! In addition, I truly appreciate my spacious kitchen after watching you cook on a tiny burner.

[lilalia]

We just got a super selection of wild mushrooms from the market. Your recipe will be just the right one for these delectable delights. The video was super. Thanks.

[Ms. Glaze]

Before I moved to Paris I cared about having a huge kitchen, but over the last three years here my kitchens seem to be shrinking in size with each new apartment. Last year I couldn't even fit a small turkey in my oven for Thanksgiving and had to have my butcher rotisserie it for me. I don't have an oven in my new apartment, but l love my space, so what can I do? One bonus is when people come over to eat, they are even more impressed that everything was made on two burners!

[Ms. Glaze]

E-dub: Smore's huh? You give me a French name for it and I'll make em. I think I have some coat hangers to toast marshmallows with.

[paris breakfasts]

Your kitchen looks GRAND!
Well much better than when I first saw it.
And the chicken dish is irresistable.
Next on my cooking agenda.
Terrific video too.
BIG MERCI

[Gillian]

Thank you for the great study break! I'm studying for my geography of food exam, so I think this makes an appropriate study pause.

I'll have to try this one out. Are there any other options for sauces that aren't cream based? I rarely buy cream so it always seems to go to waste when I buy it for a recipe.

And the new kitchen is tres mignon. Don't worry, I had my shower right beside my sink and stove in my shoebox apartment in Paris, c'est charmante, non?

[Ms. Glaze]

Bonjour Gillian! A food geography class!?!? Sounds fascinating! Most sauces are thickened with some sort of fat which means cream or butter or both. If you want you can reduce the wine and chicken stock until you have just about a 1/4 cup left, take it off the heat and swirl in 1-2 T of butter. (if you whisk in the butter on the heat is will separate). Or you can make a roux which is a combo of flour and butter (60g of each) cooked and then added to your sauce. I normally use that for really thick cream sauces so I wouldn't suggest it here. Then there's always good ol' cornstarch, but a little goes a long way or you'll end up with a lump of sauce. Arrow root works too. If you're not using too much creme or butter and it's getting divided over 4 chicken breasts, I wouldn't worry too much about the fat content. If your not a dairy fan, then try the other choices! Hope this helps? Bises, Ms. Glaze

[SAS]

Les biscuits du feu avec guimave au chocolat?

[Sara Goldrath]

Hey you, love the video. I dont get the foodnetwork channel in my dorm so this is a nice substitute-but better ...just wondering when youre coming back to the bay area so we can hang out

[Ms. Glaze]

SAS – You did it! You came up with the name for Smore's in French. I guess I have to do the video now. Who knew that guimave meant marshmallow? I had to look that one up.

Sara – I'm coming home for the holidays. I haven't booked my ticket yet, but I'm looking forward to seeing all YOU GROWN UP COLLEGE STUDENTS before coming back to Paris so we need to make a date. Can't wait to hear all about Philly. And what does a vegetarian cheesesteak taste like?

[Tana]

Looks deLISH!!!

[Kalyn]

I must admit I am pretty attached to my fairly big U.S. style kitchen (where I'm well on the way to having every cooking gadget known to man), but you do make it look awfully fun! Thanks for mentioning my pan-roasted chicken recipe too, need to make that one again!

[Janice C Cartier]

Oh yum! Making this for sure. I had forgotten how easy some dishes can be..love the kitchen. love the video...Wonderful fun.
All best, Jan

[Bob Spencer]

I used your wonderful Mushroom Cream Sauce recipe. However, I added just a pinch of nutmeg and a bit of white wine. It was wonderful. Thank you.

[Patricia]

Hello!=)
I love your blog! I enjoy reading and learning all the different things that you showcase here. I tried this recipe yesterday and it was wonderful! I made it for my boyfriend and his brother and they loved it!! I am telling everyone about your blog and how great it is! ;)

Happy Holidays!!

[chuchi.chang]

hey i gotta say i am totally addicted to your blog..i'm currently a student at the cordon bleu and a big foodie like u so i really enjoy everything u do!..and just the adventures in paris and little kinks u discover in french culture haha cause little by little i'm doing that too!!! so keep it up i really do adore your blog!

[Claudia]

Great Video. I tried the recipe. It's really delicious. But one question: My sauce didn't come out so beautiful yellow. I added the mushroom juice which was something quite brown. How did you get such a "pure" colour?
Here's the link to my post:
http://www.foolforfood.de/index.php/2007/12/18/gefullte_hahnchenbrustfilets

[MS. Glaze]

For my recipe there really wasn't a lot of mushroom juice. The shitakes were very dry. However, the combo of the chicken stock, white wine, and pan drippings from resting the chicken and resimmering it in the sauce should turn it a nice light yellowish color.

[MS. Glaze]

Claudia – I just went to your site and i think I have the answer on the sauce. The chicken needs to browned. It really is the jus from the chicken that gives the sauce it's nice golden color. I think your chicken (judging from the photo) was slightly browned but not completely. Mushroom jus will turn any sauce a little dull, but that doesn't mean that it's bad! Hope this helps? ms. glaze

[adrian Moore]

Wow! A Parisian apartment. In Paris!

[Eddie Lin]

What an elegantly simple recipe. I'll think I'll try it...with ostrich breasts, of course. Hey, it has to be a little weird if I'm cooking it.

[Le Meg]

Well it looks much better than how you had originally described it! I see that you and IKEA have worked wonders in there.

It is, believe it or not, bigger than mine. At least you don't have to put the dishrack on the floor when you need some space to chop!

(...or do you?)

[Juicy Couture Handbags]

The significant inscription found on an old key---“If I rest, I rust”---would be an excellent motto for those who are afflicted with the slightest bit of idleness. Posed By Juicy Couture Handbags

[Moving Company]

I just moved to London and really caring about my kitchen . Kitchen is too small in my new apartment and this is one of the reason i placed my freeze in drawing room. I am also thinking of buying new oven for me as well.

[ugg store]

Humor has been well defined as thinking in fun while feeling in earnest.

[Generic Cialis]

I have some problems finding good mushrooms, so you can tell me where I can find good and fresh mushrooms, thank you honey!!!