Chicken with Wild Mushroom Duxelle

serves 6
Mushroom mixture:
1 lb mushrooms, minced fine
1/2 C sundreied tomoatoes or roasted red pepper, diced
1/2 oz shallots, minced
2 cloves garlic minced
1 pc leek, cleaned and chopped
1/2 oz onions, minced
3 oz white wine
bay leaf
2 oz heavy cream
1 pinch salt
1 pinch white pepper


6 pieces chicken
6 pieces bacon

Peppercorn sauce:
2 tbsp Shallots, mniced
1 tsp cracked black pepper
2 Tbsp Cognac
1 C red wine
3 C Veal stock
2 Tbsp Butter

Procedure:
1. mince mushrooms, saute with tomatoes/peppers, garlic, leeks, shallots, and onions. Add white wine, bay leaf, reduce till dry then add cream, salt and pepper- reduce until almost dry. remove from heat and let cool
2. Preheat oven to 350. Cut chicken breast in half and pound lightly. Salt and pepper the inside of the chicken place the mushroom mixture inside and wrap teh shicken closed around it. Wrap a piece of bacon around it, tie with string, season with salt and pepper and place in teh over for 15 min or until done
3- sauce: saute the shallots and pepper until translucent. Flambe with cognac. Add red whine and reduce to dry. Add veal stock and reduce to nape. Finish with butter salt and pepper.