Ingredients
Mushroom-Truffle Duxelle
1/2 cup Mushroom Cream of Truffle
1/4 cup Italian parsley, coarsely chopped
1 tbsp Plain white bread crumbs
2 ea Egg yolks
Hacomat, to taste
Fresh ground black pepper, to taste
Chicken Breast
1 ea Thyme, fresh, chopped
Hacomat, to taste
Ground black pepper, fresh, to taste
Flour, to dust breast
Supreme Port Wine Reduction Sauce
1 ea Shallot, peeled, chopped
1/4 cup Porto Rouge
1 cup Supreme Sauce
1 tbsp Butter, fresh
Steamed Zucchini and Carrot Noodles
Fresh butter
Carrots
2 ea Zucchini, coarse, julienne length wise of green part only
Preparation
Mushroom-Truffle Duxelle
In a small mixing bowl blend the Mushroom Cream, parsley, bread crumbs, egg yolks and seasoning into a smooth paste.
Chicken Breast
Cut any excess fat of the breast, make an incision on the top (thick part) of the breast right behind the bone, fill with the mushroom paste by pastry bag without tip, until the breast is close to bust. Close the opening with a toothpick or skewer. Season the breast with salt & pepper, dredge in flour and sauté on both sides until golden brown, place in a 375°F/191°C oven and finish until done. Approximately 12 – 15 minutes.
Supreme Port Wine Reduction Sauce
In a non reactive sauce pot combine shallots, Porto Rouge, Chicken Broth and reduce half way then add the previously prepared Supreme Sauce and simmer for another 5 – 8 minutes. Whisk in a nugget of fresh butter. Set aside and keep warm.
Steamed Zucchini and Carrot Noodles
Heat the fresh butter in sauté pan until hot and bubbly, add the carrots first then the zucchini and season with salt and pepper. This should be done quickly, so the zucchini does not overcook, keep it crisp.
Setting
Place the zucchini/carrots at 12 o’clock on the plate, drizzle Supreme-Port Wine Sauce around the front of the plate, place the sliced chicken breast against the zucchini, garnish with fresh herbs and parmesan crostini.
Specialty Ingredients
#91008 Mushroom Cream of Truffle
#513 HACO-Swiss HACOMAT
#627 HACO-Swiss SUPREME SAUCE
#417 HACO-Swiss CHICKEN BASE
#20107 Pomace Olive Oil
