Porcini-stuffed chicken

A fresh, simple to cook stuffed chicken dish in a parsley and port-based sauce that can be prepared in advance.

Chef: Mary Berry

2020-05-30T00:00:00+01:00

Serves 6

For the port and parsley sauce

Measure the dried mushrooms into a bowl and put over the 300ml of boiling water. Leave for about 20 minutes
In a bowl, mix together the butter, garlic and 3 tablespoons of the basil. Season with salt and pepper. Strain the mushrooms, reserving the liquid and chop the mushrooms finely. Mix with the butter mixture
Using a sharp knife, cut a pocket horizontally through the thick part of each chicken breast, almost through to the other side
Divide the mushroom stuffing into six and stuff some into each pocket. Season the chicken breast and wrap two slices of bacon around each one
Sit the pieces in a buttered roasting tin and roast for 15-20 minutes in a preheated oven at 220°C/200°C fan/gas 7 until cooked through and crisp. Allow to rest while making the sauce
Skim any fat from the roasting tin, then make the sauce. Pour the reserved mushroom liquid into the roasting tin and mix with the cooking juices. Add the Worcestershire sauce and port, and reduce by half on the hob. Mix the cornflour with about three tablespoons of the crème fraîche and blend until smooth. Add to the rest of the crème fraîche, then quickly stir into the mushroom liquid in the pan. Check and adjust seasoning if necessary and bring to the boil
Carve each breast carefully at an angle into 3-5 slices, arrange on a plate and serve with a little sauce. Sprinkle with parsley and serve any remaining sauce separately. If in a hurry, leave the breasts whole. Serve with spinach