Brian Turner's Breast of Chicken Stuffed with Mushrooms on a Bed of New Potatoes, Onions & Bacon



1. Finely chop the morels and button mushrooms

2. Melt 1oz butter and add mushrooms

3. Cook until drying out then take off and cool

4. Add the cold mushrooms to the mascarpone and season

5. Carefully lift up the skin from the breast of chicken and spread the mushroom mix on top

6. Lay the skin back down over the breast to seal in the mushroom mix

7. Heat a little oil and butter then carefully colour the skin side of the chicken

8. Turn over and cook in the oven for 8 minutes at 180 c

9. Meanwhile cook the new potatoes in skin for 5 minutes then take out and cool

10. Slice the potatoes

11. Heat oil and 1oz butter then cut the bacon into strips and fry to colour

12. Add sliced new potatoes, colour golden and cook out

13. Add chopped shallots and season

14. When chicken is cooked take out and keep warm

15. Pour away excess fat, retain juices then add chicken stock and reduce by half

16. Check seasoning, shake in 2oz butter and add parsley

17. Serve sliced breast on potato garnish


Prep time:

Cook time:

Serves: 4

  • 4 breasts of corn fed chicken

  • 2oz morel mushrooms

  • 2oz button mushrooms

  • 2oz mascarpone cheese

  • Salt & pepper

  • Rapeseed oil

  • 12oz new potatoes

  • 1 shallot, finely diced

  • 2 rashers of back bacon

  • 2tbsp chopped parsley

  • ¼ pint chicken stock

  • 3oz butter