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1
For the sauce, place orange zest, shallots, wine and vinegar in heavy medium saucepan.
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2
Boil over medium-high heat until reduced to 1/2 cup.
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3
Add chicken broth and tomato paste, boil until reduced to 1 cup.
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4
Strain through a fine sieve, pressing to extract liquid.
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5
Season with salt and pepper.
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6
(Can be prepared a day ahead.)
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7
For the chicken, heat olive oil in a large heavy skillet over medium-high heat.
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8
Add mushrooms, shallots and garlic and cook, stirring occasionally, until mushrooms are lightly browned, about 5 minutes.
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9
Cool completely.
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10
Season with salt and pepper.
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11
Remove small fillets from underside of each chicken breast and place in a food processor.
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12
Pulse until chicken forms a smooth paste.
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13
Add mushroom mixture and pulse until coarsely chopped.
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14
Line a large baking sheet with parchment paper.
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15
Pat chicken breasts dry.
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16
Pound them lightly between 2 sheets of waxed paper to an even thickness.
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17
Season with salt and pepper.
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18
Divide mushroom mixture into 6 parts.
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19
Place a 12-inch piece of plastic wrap on a work surface, placing 1 part of the mushroom mixture in the center.
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20
Fold the plastic in over the mushroom mixture and pat it to an even thickness, slightly larger than the chicken breasts.
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21
Pull back plastic and place 1 breast, rounded side down, on top of the mushroom mixture.
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22
Gather plastic tightly around the chicken breast until mushroom mixture adheres to the top and sides of the chicken.
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23
Unwrap and gently invert the breast, uncoated side down, onto baking sheet.
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24
Carefully peel away plastic.
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25
Repeat with remaining breasts and mushroom mixture.
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26
(Can be prepared ahead and refrigerated; bring to room temperature before baking.)
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27
Preheat oven to 350 degrees.
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28
Bake chicken for 12 minutes (10 minutes for medium or small breasts).
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29
Remove from oven and let stand for 12 minutes; chicken will continue to cook.
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30
Slice breasts diagonally.
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31
Arrange each breast on a plate, fanning out slices.
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32
Reheat sauce over medium high heat.
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33
Stir in chervil.
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34
Whisk in the butter and ladle around chicken.
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35
Serve immediately.
