Name: Chicken Ballotine with Mushroom Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: French
Ingredients: 2 boneless, skin-on chicken breasts; 4 oz wild mushrooms (chanterelle, shiitake, or cremini), finely chopped; 1 shallot, finely diced; 1 clove garlic, minced; 2 tbsp unsalted butter; 1 tbsp truffle oil (optional); 1 tbsp fresh thyme, chopped; Salt and freshly ground black pepper, to taste; Plastic wrap & kitchen twine; 1 cup chicken stock; ½ cup heavy cream; ½ cup white wine or Madeira wine; 2 tbsp unsalted butter (for sauce); 1 tbsp truffle paste or extra truffle oil (optional); Salt and pepper, to taste; Parmesan tuile (optional); Potato purée quenelle or smooth mashed potato (optional); Sautéed wild mushrooms (optional); Microgreens or edible flowers (optional)

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Chicken Ballotine with Mushroom Sauce is a luxurious, restaurant-style dish that’s easier to make than it looks. Tender chicken breasts are filled with a wild mushroom duxelles, gently poached, seared to golden perfection, and served with a luscious, truffle-kissed mushroom cream sauce. I love how it transforms a simple chicken breast into an elegant centerpiece for any special occasion or dinner that deserves a little flair.

Chicken Ballotine with Mushroom Sauce

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the chicken ballotine:

2 boneless, skin-on chicken breasts

4 oz wild mushrooms (chanterelle, shiitake, or cremini), finely chopped

1 shallot, finely diced

1 clove garlic, minced

2 tablespoon unsalted butter

1 tablespoon truffle oil (optional)

1 tablespoon fresh thyme, chopped

Salt and freshly ground black pepper, to taste

Plastic wrap & kitchen twine

For the mushroom sauce:

1 cup chicken stock

½ cup heavy cream

½ cup white wine or Madeira wine

2 tablespoon unsalted butter

1 tablespoon truffle paste or extra truffle oil (optional)

Salt and pepper, to taste

For plating (optional but recommended):

Parmesan tuile (grated Parmesan, baked until crisp)

Potato purée quenelle or smooth mashed potato

Sautéed wild mushrooms

Microgreens or edible flowers

Directions

Prepare the mushroom duxelles filling:

I start by melting the butter in a skillet over medium heat. Then I sauté the shallot and garlic until translucent. I stir in the finely chopped mushrooms and thyme, cooking them until all their moisture is released and they turn golden brown. I take the pan off the heat, add truffle oil if I’m using it, season to taste, and let the mixture cool completely.

Butterfly and stuff the chicken:

I place the chicken breast skin-side down and carefully slice it horizontally to open it into a thin layer. Then I spread a layer of mushroom duxelles over the meat, roll it up tightly, wrap it in plastic wrap, and tie the ends with kitchen twine. After a 10-minute chill in the fridge, it’s ready to poach.

Poach and sear the ballotine:

In simmering water (around 165°F / 74°C), I gently poach the wrapped chicken for about 20–25 minutes, until fully cooked. I remove the plastic wrap, pat the ballotine dry, and sear it in butter until the skin is crisp and golden brown.

Make the mushroom sauce:

Using the same pan (or a clean one), I deglaze with white wine, scraping up any browned bits. Once it reduces by half, I add the chicken stock and simmer until slightly thickened. I lower the heat, stir in the cream and truffle paste (or oil), and then whisk in cold butter to finish the sauce. For an extra-smooth finish, I strain it.

Plate the dish:

I like to smear a bit of sauce on the plate, then slice the ballotine into medallions and lay them over the sauce. A potato purée quenelle goes on the side, with a crisp Parmesan tuile for texture. I scatter sautéed wild mushrooms around and finish with a few microgreens or edible flowers for an elegant touch.

Servings and timing

Servings: 2

Prep Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Calories: Approximately 500 kcal per serving

Variations

I sometimes swap the wild mushrooms with portobello or button mushrooms if that's what I have on hand.

Instead of chicken, I’ve made this using turkey breast for a festive variation.

If I want to skip the truffle elements, the dish still tastes incredible with just the mushrooms and thyme.

A splash of brandy or cognac works beautifully in the sauce in place of the wine for deeper richness.

For a dairy-free version, I’ve used coconut cream and olive oil instead of butter and cream, with great results.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I do it gently—either in the microwave at medium power or in a covered skillet over low heat with a splash of chicken stock to keep it moist. The sauce can be reheated separately and whisked again to restore its smooth texture. I don’t recommend freezing this dish, as the texture of the mushrooms and sauce changes too much.

FAQs

How do I keep the chicken from unrolling during poaching?

Wrapping the ballotine tightly in plastic wrap and tying the ends with kitchen twine is key. I make sure the wrap is secure so it holds its shape while cooking.

Can I make the ballotine ahead of time?

Yes, I often prep the chicken and mushroom filling a day ahead. I keep the wrapped ballotines in the fridge and poach them just before serving. The sauce can also be made ahead and reheated gently.

What wine pairs well with this dish?

A white Burgundy, Chardonnay, or even a light Pinot Noir works beautifully. I like a wine with earthy or creamy notes to match the mushroom sauce.

Can I skip the truffle oil?

Absolutely. I’ve made it without truffle oil many times and it’s still packed with flavor. The mushrooms and thyme carry the dish well on their own.

Do I need a food processor to make the duxelles?

No. I just finely chop the mushrooms with a knife. It takes a bit of time, but the texture ends up perfect for the filling.

Conclusion

Chicken Ballotine with Mushroom Sauce is one of those recipes that makes me feel like I’m dining in a fine restaurant—except I made it at home. With its tender, juicy chicken and rich mushroom sauce, it’s a dish that impresses every time. Whether I’m hosting a special dinner or just indulging in something fancy on a quiet night in, this recipe always delivers both flavor and elegance.

📖 Recipe:

Chicken Ballotine with Mushroom Sauce

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Author: Cheryl
Total Time: 1 hour
Yield: 2 servings
Diet: Low Lactose

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Description

Chicken Ballotine with Mushroom Sauce is a gourmet-style dish featuring chicken breasts stuffed with wild mushroom duxelles, gently poached, seared until golden, and served with a creamy truffle mushroom sauce. Perfect for special occasions or elegant dinners at home.

Instructions

Melt 2 tablespoon butter in a skillet over medium heat. Sauté shallot and garlic until translucent.
Add chopped wild mushrooms and thyme. Cook until moisture is released and mushrooms are golden. Remove from heat, stir in truffle oil if using, season with salt and pepper, and let cool.
Butterfly the chicken breasts. Place skin-side down and slice horizontally to open into a flat layer. Spread the mushroom filling over each breast, roll tightly, wrap in plastic wrap, and tie ends with kitchen twine. Chill for 10 minutes.
Poach wrapped chicken in simmering water (165°F / 74°C) for 20–25 minutes until fully cooked. Remove plastic, pat dry, and sear in butter until golden and crisp.
Deglaze the pan with wine, reducing by half. Add chicken stock and simmer to thicken slightly. Lower heat, stir in cream and truffle paste (or oil), then whisk in 2 tablespoon cold butter. Strain for smoothness, if desired.
To plate, spread sauce on the plate, slice chicken into medallions and arrange over sauce. Add potato purée, Parmesan tuile, sautéed mushrooms, and garnish with microgreens or edible flowers if desired.