Stuffed Chicken Supreme with Cauliflower & Parsnip Purée, Porcini Cognac Cream

Shopping list

• 4 pieces chicken breasts

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• 150 g porcini mushrooms — (fresh or soaked if dried)

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• 100 g spinach

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• 1 piece roasted red pepper — , sliced

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• 150 g mozzarella or mature cheddar

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• 1 tbsp olive oil

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• Salt & black pepper

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• 1 small cauliflower

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• 2 pieces parsnips — , peeled and chopped

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• 40 g butter

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• 75 ml double cream

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• white pepper

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• 1 piece shallot — , finely diced

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• 150 g porcini mushrooms — , sliced

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• 50 ml cognac

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• 250 ml chicken stock

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• 200 ml double cream

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• 1 tsp Dijon mustard

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• 1 tbsp butter

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• fresh thyme

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• Salt & pepper

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Step by step

1. 1

   Steam the cauliflower and parsnips until soft.

2. 2

   Blend with butter and cream until smooth. Season well.

3. 3

   Butterfly the chicken breasts and fill with cheese, spinach, roasted peppers and porcini mushrooms.

4. 4

   Roll tightly and secure with kitchen string or cocktail sticks.

5. 5

   Season and sear the chicken until golden, then finish in a 180°C oven for 18– 22 minutes.

6. 6

   For the sauce, soften the shallot in butter, add mushrooms and thyme, then pour in the cognac and reduce.

7. 7

   Add chicken stock and simmer by half before stirring in the cream and Dijon.

8. 8

   Reduce until silky and season to taste.

9. 9

   Slice the chicken, spoon over the cauliflower and parsnip purée, finish with the porcini cognac cream sauce and garnish with fresh salad leaves or herbs.