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.

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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Instructions

Melt 2 tbsp 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 tbsp 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.

Notes

Truffle oil and paste are optional but enhance the luxurious flavor.

Dish can be prepped ahead and poached just before serving.

Use any variety of mushrooms if wild mushrooms are unavailable.

For a dairy-free version, substitute coconut cream and olive oil for butter and cream.

Reheat gently with added chicken stock to keep moist. Sauce may need whisking when reheated.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Poached, Seared
Cuisine: French

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 500
Sugar: 2g
Sodium: 420mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 38g
Cholesterol: 160mg