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fresh/stuffed - Chicken Breasts w/Asparagus + Mushroom

Source of Recipe

from dewey's recipes
fresh/stuffed - Chicken Breasts w/Asparagus + Mushroom

for the asparagus/mushroom duxelle:
2 tablespoons butter
3 ounces chopped mushrooms, (cremini, oyster, shiitake)
3 ounces asparagus, diced small
2 tablespoons minced shallots
salt and pepper
1 teaspoon dried tarragon
1 teaspoon dried chives

for the stuffed breast:
2 tablespoons Olive oil
4 boneless, skinless chicken breasts
4, 1 ounce slices truffle or Jack cheese
4 tablespoons mushroom duxelles
salt and pepper
1 cup dry white wine
4 tablespoons butter
1 teaspoon ground sage or poultry seasoning

for the asparagus/mushroom duxelle:
Heat butter in a large saute pan over high heat.
Combine asparagus and mushrooms with shallots.
When butter just stops sizzling, add mixture to the pan.
Season with salt and pepper.
Let cook without stirring for 1 to 2 minutes, or until
mushrooms around edge of pan begin to brown.
Stir briefly and continue to cook until mixture is golden
in color and dry, about 5 minutes.
Transfer mixture to a bowl.
Stir in chives and tarragon and set aside.

for the stuffed breast:
Place a tablespoon of mushrooms on each slice of cheese
and fold in half.
Slice each chicken breast so you have a pocket.
Stuff with the cheese and fold chicken back over cheese.
Secure edges toothpicks so cheese is fully enclosed.
In a oven proof frying pan, heat oil over a medium heat until
shimmering.
Season chicken breasts and place in pan on what would have
been the skin side down, cooking until lightly golden brown,
about 2-3 minutes. Turn over and cook until that side is golden
brown also, about 2-3 minutes.
Turn chicken back to other side and place the frying pan in
the oven. Bake at 350 until chicken is done, about 10 minutes
more (165 degrees on a thermometer).
Remove chicken from the pan and pour off any excess oil.
Place pan back over medium heat and add wine.
Cook until reduced to 2 tbsp. and then whisk in butter and sage.
Remove pan from heat.
Slice chicken breasts and pour sauce over.
Makes 4 servings.