Chicken and Duxelles

 

• 1 pound 

  fresh white button mushrooms

• 2 small shallots 
• 1 clove  

  garlic

• parsley

• 4 tablespoons 

  (1/2 stick) unsalted butter

• 1/2 teaspoon 

  kosher salt

• Freshly ground black pepper

These quantities make quit a bit. Enough to stuff 3-4 chicken breast halves. 

Clean your mushrooms with a brush. 

I use an egg slicer to chop the mushrooms. Stem up - slice. Pick up and turn the sliced mushroom, slice again.  I then chop the sliced mushrooms with a knife to get a nicely diced product. 

I rarely have shallots at hand, so I use about 1/2 an onion finely diced. 

Melt two T butter over medium heat. Add onion and sauté till translucent. 

Add minced garlic and sauté for a minute or two. 

Add rest of the butter, mushrooms, salt, pepper and some dry parsley. 

Turn heat to medium low+ and cook for 10 - 15 minutes. Trying to get mushrooms to give up their moisture without browning them. May take longer depending upon quantity. 

Cool the mushrooms before stuffing chicken. 

I use them to stuff butterflied chicken breast that has been flattened. Roll and tie the breast. Pan fry in some butter for color and finish in a 400* oven.