Ukrainian Mushroom-Stuffed Chicken Breasts

Serve with: Sliced beets and garlic pickles drizzled with oil.

1 oz (30 g) dried porcini mushrooms
3 tbsp (50 mL) butter (divided)
2 tbsp (25 mL) minced shallots or onion
1/4 cup (50 mL) long-grain rice
1/2 tsp (2 mL) each salt and pepper (divided)
1 egg, lightly beaten
1/3 cup (75 mL) chopped fresh parsley
6 large chicken breasts (with skin)
1/4 cup (50 mL) whipping cream

In small bowl, soak mushrooms in 1 cup (250 mL) warm water until softened, about 30 minutes. Drain, reserving liquid; rinse mushrooms under tap water to remove any sand and slice mushrooms finely and set aside.

In small saucepan, melt 1 tbsp (15 mL) of the butter over medium heat; cook shallots for 1 minute. Stir in mushrooms; cook until fragrant, about 2 minutes.

Stir in rice. Add 3/4 cup (175 mL) of the reserved soaking liquid and half each of the salt and pepper; bring to boil. Reduce heat to low; cover and cook until rice is tender and liquid is absorbed, 15 to 20 minutes. Transfer to bowl and let cool. Stir in egg and 1/4 cup (50 mL) of the parsley.

Bone chicken by starting at breastbone and cutting between meat and bone (reserve bones for stock). With knife held horizontally and starting at rounded side, cut chicken in half almost but not all the way through; open like book. Spread rice mixture over 1 side of each breast. Fold over and secure with toothpicks.

Place chicken, skin side up, in greased roasting pan; sprinkle with remaining salt and pepper. Melt remaining butter; brush over chicken. Bake in 375°F (190°C) oven, basting once, for 40 minutes. Broil for 3 minutes or until skin is golden. Remove chicken to warmed platter.

Place pan over medium heat. Stir in any remaining mushroom soaking liquid and cream; bring to boil and boil, stirring constantly, until thick enough to coat back of spoon, about 3 minutes. Stir in remaining parsley. Spoon over chicken. Serves 6.

NOTE: I like to strain my mushroom liquid through a paper towel lined sieve.  There is always sand from dried mushrooms at the bottom of the bowl.