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1
To buy boneless chicken breasts with the skin on, purchase chicken breasts on the bone and ask your butcher or supermarket to remove the bones but leave the skin intact.
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2
It is a much more beautiful presentation and it keeps the chicken moist.
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3
Bones can be used to make stock or discarded.
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4
If you prefer, or can only obtain skinless chicken, then make a cut on the bottom of each breast the length of the breast to form a pocket.
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5
Stuff each breast with same amount of filling and turn slit side down.
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6
Brush top with a film of Dijon mustard and continue with recipe.
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7
To heighten mushroom flavour, add one package of soaked dried mushrooms along with the regular mushrooms, if desired.
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8
Dried currents may be substituted for cranberries.
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9
Trim chicken breasts of any fat.
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10
Heat butter in skillet on medium high heat.
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11
Add onion, saute until softened the add mushrooms and zucchini.
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12
Saute until all liquid has evaporated, stirring occasionally, about 10 minutes.
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13
Stir in tarragon and cream.
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14
Continue to cook until cream has reduced and mixture is thick, about 5 minutes.
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15
Stir in lemon juice and add enough breadcrumbs to hold mixture together.
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16
Add parsely and season well with salt and pepper.
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17
Season chicken breasts with salt and pepper.
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18
With fingertips, make a pocket between skin and flesh of each chicken breast.
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19
Stuff about 13 cup filling under skin, tucking skin around breast to enclose stuffing.
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20
Place chicken breasts in large oiled (preferably metal) baking dish or roasting pan.
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21
Dot with butter, refrigerate until one hour before baking.
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22
Baking in 400F (200C) oven for 30 to 40 minutes or until juices run clear.
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23
If skin is not quite crisp enough, place under broiler to crisp it.
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24
While chicken is baking, place sauce ingredients in pot and bring to boil over medium high heat.
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25
Reduce by half, skimming occasionally, about 25 minutes.
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26
Over low heat, whisk in butter, 1 tablespoon at a time, until sauce is slightly thickened and glossy.
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27
Just before serving, skim any fat off pan juices and add juices to sauce.
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28
Either slice chicken breasts into 1/4 inch slices before serving and coat with sauce or serve chicken breasts whole and place sauce in sauce boat.
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29
Garnish with extra dried cranberries, if desired.
