– Chicken Ballotines, Truffle Mashed Potatoes, and Creamy Chicken Sauce Tourisme Main Course Eng

Ingrédients

10 people 

Chicken Ballotines
5 chicken breasts
1 kg button mushrooms
1/2 head of garlic
2 onions
Thyme, bay leaf
1/2 bunch chives
15 cl truffle oil
20 cl neutral oil
10 cl olive oil
100 g butter
Salt, pepper
Smoked paprika
20 slices of smoked bacon (to be dried in the oven)

Truffled parsnip and potato purée
500 g potatoes
500 g parsnips
5 cloves garlic
15 cl truffle oil
Salt
White pepper
Bay leaf
100 g butter
50 cl milk
15 cl heavy cream

Creamy chicken sauce
75 cl chicken stock
25 cl heavy cream
10 cl dry white wine
40 g butter
40 g flour
1 shallot
1 sprig of thyme
Salt
Pepper
Espelette pepper
Smoked paprika (optional)

Étapes de la recette

Chicken Roll-Ups
Cut the chicken breasts in half. Make a slit in the center of each piece, cutting about three-quarters of the way through.

Flatten the pieces between two sheets of parchment paper, then set aside.

Clean and chop the mushrooms. Finely chop the onions and chives, then mince the garlic.

In a very hot skillet, sauté the mushrooms with a drizzle of oil. Add the thyme. When they are nicely browned, add the garlic and onions. Season with salt, pepper, and a pinch of smoked paprika.

Let cool slightly, then stir in the chives. Transfer the stuffing to a pastry bag.

Place a cutlet on a piece of plastic wrap. Season lightly, then pipe a strip of stuffing into the center. Roll up tightly, sealing the ends well.

Cook the ballotines in a pot of simmering water for about 4 to 5 minutes.

Remove the plastic wrap, then brown the ballotines in a skillet with butter, basting them regularly.

Once golden brown, cut them in half on the diagonal.

Make the bacon chips. Cut the slices into 3 pieces. Bake them in the oven for 5 minutes at 190°C.

Truffled Parsnip and Potato Purée
Cook the potatoes and parsnips, cut into chunks, in boiling salted water with the bay leaf and garlic cloves.

Once the vegetables are tender, drain them and mash them.

Gradually add the hot milk, butter, and cream until a smooth, creamy texture is achieved.

Season to taste with salt and white pepper, then add the truffle oil.

Sauce
Finely chop the shallot.

In a saucepan, melt the butter, then add the shallot. Cook gently without browning.

Deglaze with dry white wine, then reduce by half to evaporate the alcohol and concentrate the flavors.

Add the flour, then cook the roux for 2 to 3 minutes, stirring constantly.

Gradually pour in the hot chicken stock while whisking to prevent lumps.

Add the thyme, then simmer for about ten minutes until slightly thickened.

Stir in the heavy cream, then reduce for a few more minutes until the sauce is smooth and glossy.

Season with salt, pepper, a pinch of Espelette pepper, and, if desired, a little smoked paprika.

Strain the sauce through a fine-mesh sieve before serving to achieve a smooth, silky texture.