Chicken Ballotine with Mushroomsstuffed and sliced
Chicken breasts are opened and leveled to wrap mushroom duxelles, then tightly rolled, cooked, and served as medallions with a creamy sauce.
A ballotine transforms boneless meat into a uniform diameter roll. In this version, the breasts are opened and pounded, topped with dry mushroom duxelles, and rolled tightly. Resting sets the shape; controlled cooking ensures a safe center without drying the outer layers.
Ingredients
Ballotine
Duxelles and sauce
Duxelles
Duxelles and sauce
Sauce
Seasoning
Preparation
Dry the duxelles
Cook onion, garlic, and 300 g mushrooms in 30 g butter until all water evaporates; season and let cool.
18 minutesOpen and fill
Pound fillets between sheets to uniform thickness, season, and spread cold duxelles leaving edges free.
15 minutesRoll and secure
Roll each set tightly in cooking paper, twist ends, and chill for 60 minutes.
20 minutesCook and brown
Cook rolls in water at 75–80 °C until center reaches 74 °C; unwrap and brown in 15 g butter.
35 minutesPrepare sauce and slice
Brown remaining mushrooms, reduce wine, add cream and remaining butter; rest rolls 10 minutes and slice into medallions.
20 minutes
Substitutions
Deboned thigh requires a different assembly and timing; lower-fat cream produces a thinner sauce.
Storage
Chill within two hours, keep covered under refrigeration, and reheat thoroughly without repeating the cycle.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
