INGREDIENTS

INSTRUCTIONS

In a very hot pan, saute the wild mushrooms for 2-3 minutes in a
little olive oil. Season and drain on a piece of kitchen paper and
allow to cool.  Put one of the chicken breasts and two thirds of the
cream into a  blender and blend until it is a smooth mixture. Remove
from the  blender, add the chopped herbs and mushrooms, mix well and
season.  Put the mousse into a piping bag with a medium sized nozzle.
Lay each of the chicken breasts on a chopping board, peel back the
small fillet without detaching it from the breast. Very carefully  make
a pocket in the breast with a sharp knife, but don't cut right
through.  Pipe one quarter of the mousse into each breast and roll up
to  enclose.  Put two layers of cling film across your chopping board
and very  carefully roll each chicken breast up into a fat sausage
shape,  pushing out any air bubbles in the cling film as you go. Make
each  chicken breast parcel into a cracker shape and tie a knot in the
cling film as close as you can get to the chicken breasts. You are
trying to make each into an airtight sausage shaped parcel.  The
chicken breast packages should be poached in lightly boiling  water or
stock for 8-10 minutes, depending on the size of the  breasts. Or you
can poach them for seven minutes, allow them to cool  and then reheat
in the poaching liquid for 3 minutes just before you  want to serve
them.  While the chicken breasts are poaching, put the chicken stock
into a  pan and reduce by half, add the remaining cream and reduce a
little  more. Once the sauce is the right consistency (like thin cream)
add  the butter one piece at a time, whisking well. Season with salt
and  freshly ground white pepper to taste.  To serve, remove each
breast from its cling film and cut in half with  a slightly diagonal
cut. You can now present each breast with one  piece in the centre of
the plate and the other leaning against it,  standing upright.  Serve
the chicken breasts with a small amount of sauteed Savoy  cabbage and a
few more of the mushrooms that you put into the mousse.  Pour over the
sauce.  Converted by MC_Buster.  Per serving: 689 Calories (kcal); 40g
Total Fat; (53% calories from  fat); 76g Protein; 1g Carbohydrate;
248mg Cholesterol; 1425mg Sodium  Food Exchanges: 0 Grain(Starch); 11
Lean Meat; 0 Vegetable; 0 Fruit;  1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 256
Calories From Fat: 141
Total Fat: 15.9g
Cholesterol: 89.2mg
Sodium: 64.7mg
Potassium: 226.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 26.8g