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1
For the chicken: Coat a large saute pan with olive oil, toss in the shallots, season with salt and bring the pan to a medium-high heat.
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2
Cook the shallots for 3 to 4 minutes, stirring frequently.
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3
Toss the chicken livers into the pan, stir to combine and cook for 2 minutes.
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4
Toss in the mushrooms, stir to combine and season with salt.
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5
Cook the mushrooms until they are soft and wilted, 4 to 5 minutes.
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6
Add the wine and cook, stirring frequently, until the mushroom mixture is almost dry.
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7
Remove from the heat and let cool.
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8
Transfer the cooled mushroom mixture to a medium bowl, add the goat cheese and chives and mix until it is a homogeneous mixture.
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9
Put the mushroom mixture in a disposable piping bag and reserve.
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10
Using a paring knife or boning knife, make an incision in the thick end of each chicken breast.
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11
Insert the knife all the way into the chicken breast and slide it back and forth to create a pocket.
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12
Try not to poke the knife through the top or bottom of the chicken.
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13
Squeeze the mushroom filling into each chicken breast.
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14
In 3 separate wide, shallow containers, set up a standard breading procedure: one container of flour, one with the beaten egg mixture and one with the panko.
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15
Season the chicken breasts with salt.
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16
Using one hand for wet things and one hand for dry things, dredge each chicken breast in the flour.
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17
Dip in the egg wash and then pack panko onto each chicken breast.
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18
Lay the chicken breasts on a sheet tray and let them rest in the refrigerator for at least 1 hour.
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19
Preheat the oven to 300 degrees F. Set up a tray lined with paper towels.
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20
Take the chicken breasts out of the refrigerator and let them come to room temperature for 10 to 15 minutes.
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21
Coat a large saute pan with olive oil and bring the pan to a medium-high heat.
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22
Work in batches if all the chicken breasts do not fit in the pan at the same time.
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23
Cook the chicken until well browned on both sides, 5 to 6 minutes per side.
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24
Remove the browned chicken and blot it on the paper towels; season with salt immediately.
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25
Repeat with the remaining chicken.
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26
When all the chicken has been browned and blotted, place the chicken breasts on a wire rack set over a sheet tray and continue to cook for 10 to 15 minutes more in the oven.
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27
For the sauce: Meanwhile, ditch the fat from the pan and add the wine.
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28
Reduce the wine by half.
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29
Add half the chicken stock and reduce that by half.
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30
Add the remaining chicken stock and reduce that by half also (this will take a little time so be patient).
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31
Taste the reduced stock and season with salt if needed.
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32
Remove the pan from the heat and swirl in the butter.
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33
Plate the chicken and spoon the pan sauce over the chicken.
