I bought my first $50.00 app on my ipad the other day. The Professional Chef which is the Culinary Institute of America's textbook. I am very pleased with it and this is the first recipe I tried. Mouth watering delicious! I had no idea what duxelle was until I attempted this recipe. I have a feeling this app will be teaching me a lot.
4 boneless chicken supremes
2 tsp salt
1 tsp ground black pepper
2 lb duxelles stuffing (recipe follows)
5 oz all-purpose flour
6 fl oz egg wash (recipe follows)
12 oz dried bread crumbs
24 fl oz clarified butter or oil, or as needed
Trim the chicken supremes and remove the skin if desired.
Butterfly each breast portion and pound between sheets of parchment paper or
plastic wrap to even thickness.
Blot dry the chicken and season with salt and pepper. Spread
each breast with a portion of the duxelles stuffing and roll the breast around
the stuffing. Overlap the edges to form a seam.
Apply a standard breading: dredge the chicken in flour, dip
in egg wash, and roll in bread crumbs.
Heat about 1/2in/1cm butter to about 350 degrees in a large sauté
pan over medium heat. Add the chicken to the butter, seam side down first, and
pan fry until golden brown and crisp, 2-3 minutes. Turn once and finish pan
frying on the second side until the chicken reaches an internal temp of 170
degrees, about 3 more minutes. Finish cooking in a 350 degrees oven once the
crust is properly browned, if preferred.
Duxelles Stuffing:
6 oz minced shallot
2 oz butter
2 lb small dice mushrooms
1 tbsp salt
2 tsp ground black pepper
8 fl oz heavy cream that has been reduced by half
8 oz bread crumbs
1 tbsp chopped parsley
Sweat the shallots in the butter in a sautoir over
medium-high heat until translucent, 2-3 minutes. Add the mushrooms and sauté them
until dry to create a duxelles. Season the duxelles with some of the salt and
pepper.
Add the cream, breadcrumbs, and parsley and mix well.
Egg Wash:
5 eggs
5 oz milk
Pinch salt
Combine using a wire whip.
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