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1. Sear the chicken breasts in a small amount of oil for about 2 minutes per side. Remove and keep warm.
2. In a food processor, pur?e the onions, shallots, parsley and mushrooms.
3. Melt the butter in a skillet and add the mushroom mixture. Saut? until all the water has evaporated.
4. Place each chicken breast on a piece of foil. Top with 1 tablespoon of the duxelles, add a slice of bacon and then another tablespoon of the duxelles.
5. Close foil tightly and bake for 25 minutes at 425?.
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