Recipe: Roast Breast of Chicken with Mushroom Duxelles and Herb Butter (using lemon, garlic and bacon)

ROAST BREAST OF CHICKEN WITH
MUSHROOM DUXELLES AND HERB BUTTER

1 1/2 pounds assorted mushrooms, brushed of dirt
1 lemon, zest and juice
2 tbsp butter
2 1/2 tsp salt, divided use
2 1/2 tsp ground black pepper, divided use
4 slices bacon, diced
1 yellow onion, diced
4 chicken breast halves, bone-in and skin on
2 cloves garlic
1 stick (1/2 cup) butter, room temperature
1 cup packed mixed fresh herbs

In food processor, pulse mushrooms in 3 batches. (Don't process too finely; mixture should resemble fine gravel.) Transfer mushrooms to bowl; add half of lemon juice; set aside.

Warm 2 tablespoons butter in non-stick saute pan over low heat; add mushrooms and cook, stirring frequently, until all liquid has completely absorbed, about 35 minutes. Remove from heat and cool. Season with 1 teaspoon salt and 1 teaspoon black pepper.

In another saute pan, place bacon and cook over medium heat until golden and beginning to crisp, about 5 to 6 minutes. Remove bacon to paper towel to drain. Add onion to same pan and saute over medium heat for 5 minutes until onions are soft, stirring often. Remove from heat and cool.

Preheat oven to 350 degrees F.

Place chicken on flat surface and season both sides of each piece, using one teaspoon salt and one teaspoon black pepper. Allow to sit for 10 minutes.

In bowl of food processor, place garlic, one stick of butter, herbs, lemon zest and remaining lemon juice; process until smooth. Transfer to large bowl. Combine with mushrooms, bacon and onion; blend well. Season with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Gently run finger under skin of chicken. Divide mushroom-herb mixture into four equal portions; stuff under skin of each piece of chicken.

Place in roasting pan and roast in oven 40 to 50 minutes, until skin is deep golden brown.

Makes 4 servings
Source: L'Academie de Cuisine, Gaithersburg, MD, the National Chicken Council