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1
1 preheat the oven to 400 degrees
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2 place the chicken breast skin side down on a flat surface and pound lightly with a flat mallet.
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3 sprinkle with slat and pepper on both sides
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4 heat the butter in a skillet and add the chicken breast skin side down. Cook until golden on one side and turn about three minutes.
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5 cool about 2 minutes on the other side remove the breast.
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6 arrange the breast on a baking dish skin side up. Cover each with 2 tablespoons of duxelles. Cover each of these with a slice of cheese.
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7
7 to the skillet in which the chicken was cooked add the shallots and wine stirring to dissolve the brown bits that cling to the bottom of the skillet. Add the cream and cook over high heat about 1 minnute.
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8
8 strain this over the chicken.
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9 place the dish in the oven and bake 5 minutes.
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10
Duxelles:
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11
1/2 pound fresh mushrooms
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12
2 tablespoons butter
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2 tablespoons finely chopped shallots
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14
juice of half lemon
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15
salt and pepper
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16
finely chop the mushrooms add them to a clean cloth. Bring the corners of the cloth together and squeese to extract most of the liquid. Heat 2 tablespoons butter and add the shallots. Add the squeezed out mushrooms and the lemon juice salt and pepper and cook stirring until all the liquid evaporates the mushrooms must not brown. This is a duxelles.
