Ballotine Of Chicken Breast With Veal Sweetbreads, Perigueux Sauce

1. 1

   Finely chop the shallot and garlic and put them in a saucepan with the madeira. Bring to a boil and then turn down to simmer until the madeira has reduced by a half. Add the veal stock, bring to the boil again, lower heat to a low boil and reduce by half again.

2. 2

   Add the truffle/morels, the butter and salt and pepper to taste. Cover and set aside until ready to serve.

3. 3

   Make sure the sweetbreads do not have their covering of thick membrane. If they do, just parboil them for 1 minute, leave to cool, then cut and peel off the membrane.

4. 4

   Saute the sweetbreads, garlic and shallots in half of the butter until lightly brown, about 5 minutes. Roughly chop and mix with the mushrooms and parsley, add salt and pepper to taste and set aside.

5. 5

   Put each breast of chicken between 2 pieces of plastic wrap. Pound the chicken with a saucepan or rolling pin until very thin all over. Take away the plastic and season both sides with salt and pepper.

6. 6

   Spread half of the sweetbread mixture onto each chicken breast, then roll tightly into a sausage shape. Wrap tightly in plastic wrap, twisting the ends as tightly as possible.

7. 7

   Poach the chicken breasts in their wrappings for 20 minutes in a pot of just simmering water. Take out and let cool slightly.

8. 8

   Unwrap the chicken, then fry in a hot pan with the remainder of the butter, until coloured all over.

9. 9

   Reheat the Perigueux sauce.

10. 10

    To serve, cut each chicken breast on a diagonal, then cover with sauce and scatter the mushrooms around the plate. Serve with side dishes of your choice.

* Per serving · 4 servings · Values may vary.