Taste the Air-Chilled Difference®

Stuffed Chicken Breast With Truffled Mashed Potatoes & Porcini Cream Sauce

by , Chef , Charcuterie, Healdsburg, California

Stuffed Chicken Breast With Truffled Mashed Potatoes & Porcini Cream Sauce

Serves 4

    • Truffled Mashed Potatoes
    • 4 russet potatoes, peeled and quartered
    • 1 tablespoon kosher salt
    • 1/4 cup butter
    • 1/4 cup sour cream
    • 1 tablespoon white truffle oil
    • 1/4 cup shredded Parmesan cheese
    • 1/4 teaspoon grated nutmeg
    • 1 tablespoon chopped sun-dried tomatoes
    • 1 tablespoon chopped green onions
    • 1/4 cup heavy cream
    • Salt and pepper to taste

    In a large pot, cover potatoes with cold water. Add salt and cook until potatoes are tender. Drain well and place back into the pot. Add remaining ingredients. Mash together and season to taste.

      • Chicken Breasts
      • 4 Smart Chicken Airline Supreme breasts
      • 1 tablespoon olive oil
      • Salt and pepper
      • 1 pinch herbs de Provence

      Using a boning knife, make pockets inside the chicken breasts. Stuff pockets with mashed potatoes and rub each breast with olive oil. Place on a baking sheet and bake for 25 minutes at 375º.

        • Porcini Cream Sauce
        • 1 cup dried porcini mushrooms
        • 1 cup dry white wine
        • 2 cups chicken stock
        • 1/4 cup butter
        • 1 tablespoon chopped basil
        • 1 tablespoon chopped green onions
        • 1 tablespoon chopped garlic
        • 1 tablespoon chopped shallots
        • 1 cup heavy cream

        In a large pot, melt butter, add garlic and shallots and sauté for two minutes over high heat. Deglaze with white wine, reducing liquid by half. Add Porcini mushrooms, chicken stock, basil, green onions. Again reduce liquid by half. Add cream, reduce by half again, and season to taste.