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1
Special equipment: A food processor, kitchen twine
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Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick.
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Set aside.
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4
Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped.
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Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms.
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Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated.
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(This is called a duxelle.)
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Season well with the salt and pepper.
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Set aside.
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Smear each chicken breast with some of the goat cheese and top with some of the duxelle.
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Roll the breast up and tie with the kitchen twine.
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Season with the salt and pepper.
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In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides.
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Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes.
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Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices.
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Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce.
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Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.
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This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star.
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Food Network has not tested this recipe and therefore, we cannot make representation as to the results.
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20
Place the shiitakes in a mixing bowl and add the boiling water.
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Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms.
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Strain and reserve the liquid.
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23
Discard the mushrooms or reserve for another use.
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In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half.
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Add the wine and chicken stock, reduce by 1/2 again.
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Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny.
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Season with the salt and pepper.
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28
Special equipment: A mandoline
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29
Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness.
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Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust.
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31
Season with the salt and pepper.
