Chicken Duxelles
Duxelles may be more traditional with veal or beef but it works wonderfully well with chicken breasts. I cut the chicken breasts in half for a nicer presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Chicken
Ingredients
Scale
- 2 chicken breasts, boneless, skinless
- 1/4 cup (2oz, 60ml) white wine
- 1 tbs olive oil
- Duxelles Sauce:
- 2 shallots (2oz, 60gr)
- 4oz (120gr) mushrooms
- 1 tbs olive oil
- 1/2 tsp paprika
- 1/4 cup (2oz, 60ml) white wine
- 1/4 cup (2oz, 60ml) chicken stock
- 1 tbs tomato paste
- 1 tsp dried parsley
- 1/2 tsp dried rosemary
Instructions
- Duxelles:
- Finely chop the shallots and mushrooms.
- Heat the butter in a medium nonstick skillet over medium heat until bubbly.
- Add the shallots and mushrooms and sauté, until golden brown, 6 – 8 minutes.
- Add the white wine and scrape up any brown bits.
- Cook until wine is almost completely reduced, about 1 tbs left.
- Add stock, tomato paste and herbs.
- Stir well, simmer until thickened.
- Remove from heat and cover to keep warm.
- Chicken:
- Heat olive oil in medium nonstick skillet.
- Add chicken breasts and sauté until golden, about 5 minutes per side.
- Add white wine. Cover, reduce heat and simmer for 10 minutes.
- Arrange on Duxelles and serve.
Notes
I used the brown, cremini mushrooms for this but you can use any mix of field and forest mushrooms you like.
Keywords: chicken breasts, mushrooms, duxelles
Find it online: https://thymeforcookingblog.com/2019/10/chicken-duxelles/
