10 minute cooling time for the mushrooms and parsley
lovely, creamy, tender,
This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Preheat oven to 200C / 400F gas 6.
Chop the mushrooms half rough half fine. To a hot pan, add a couple of lugs of olive oil and slowly fry the mushrooms and garlic for 10 minutes then add the parsley and season to taste allow to cool.
Pull back the chicken fillet on the breasts and keep intact, score into the breast and stuff the chicken with the cooled mushrooms.
Using a little dusting of flour and a rolling pin, roll the pastry out to around 45cm in lenght and 20cm wide and 0.5cm thick. slice into 4 pieces lenghtways and wrap around each one. Brush the pastry with a little egg and cook in the preheated oven for about 35 mins.
While the chicken is cooking, put the mustard and wine into a hot pan and allow to reduce the alcohol smell. add the cream and simmer untill the sauce coats a back of a spoon, then remove the heat and season to taste.
when the chicken breasts have cooked, remove from The oven, slice into to 3 and serve with a bit of sauce and a drizzle of olive oil if you like. GORGEOUS!