Ingredients
Check off ingredients as you go
- 5 chicken cutlets
- 500g (1 lb) mushrooms (button mushrooms)
- 2 shallots
- A few sprigs of chopped parsley
- 1 or 2 cartons of soy cream
- 1 tablespoon chicken or mushroom bouillon powder (optional)
- Olive oil
- Salt, pepper
Clean the mushrooms and cut into very small cubes (duxelles). Peel and finely mince the shallots. Sauté the shallots in olive oil, then add the mushrooms. They’ll cook very quickly – just let them release their water. Season with salt and pepper. When everything has a nice color, add the chopped parsley off the heat. Set aside.
Spread a rectangle of plastic wrap on a cutting board – large enough to roll the cutlet. Place the chicken cutlet on it and flatten to obtain a relatively thin and even cutlet (if using chicken breasts, it’s best to cut them in half lengthwise to get two thin cutlets). Flattening the cutlets not only tenderizes the poultry but also ensures more even cooking.
Season the cutlet with salt and pepper before adding the mushrooms down the center along the entire length. Using the plastic wrap, roll the ballotine tightly and tie a small knot at each end. Double the plastic wrap to make it completely sealed. Repeat with the remaining ballotines. If you have leftover stuffing or small chicken pieces from your cutting, add them to the sauce.
Place the ballotines in a pot of simmering water for 15 minutes. This cooking method keeps the chicken moist. When cooked, drain the hot water and fill with cold water to cool them down. Remove the plastic wrap by cutting both ends.
At this stage, you can choose to lightly brown them (very briefly to prevent drying) in a pan with a little olive oil or not. Then place in a serving dish.
In a saucepan, pour one or two cartons (depending on how much sauce you want) of soy cream, the chicken or mushroom powder if using, along with the remaining mushrooms and chicken scraps cut into small pieces. Adjust seasoning. When the chicken is cooked, pour this sauce over the ballotines.
If you wish to present the ballotines sliced, only slice them at the last moment so they stay moist.
Serve the ballotines with steamed potatoes, rice, or small pasta.