Chicken Breasts Stuffed with Pâté

Assemble these supplies:

The stuffing:

• 6 ounces ground pork
• 4 ounces ground veal
• 2 ounces prosciutto, minced
• 3 tablespoons minced shallots
• 1 tablespoon finely chopped fresh parsley
• 1/4 teaspoon minced garlic
• 2 teaspoons brandy or Cognac
• Pinch of ground allspice
• 1 teaspoon minced fresh thyme, or 1/2 teaspoon dried
• 1/3 teaspoon salt
• Freshly ground white pepper
• 1 large egg, well beaten

The chicken:

• 2 whole unskinned boneless chicken breasts
• 2 teaspoons unsalted butter
• 2 teaspoons olive oil
• Sauce supreme (see following recipe)

Steps in preparation:

1. In large bowl, combine all ingredients for pâté stuffing.
2. Mix ingredients well, cover, and let flavors blend.
3. With knife, trim and discard fat, sinew, and cartilage from chicken breasts, keeping skin intact.
4. To form pockets for stuffing, gently separate skin from flesh with your fingers where breastbone was, keeping skin and flesh intact around remaining edges.
5. If neces­sary, use knife to cut out tissue where skin and meat are attached along center of each breast.
6. Fill pockets with pâté mixture.
7. Smooth skin over filling so it is completely covered, and pull skin down around filling, tucking all edges under flesh of breasts. Use metal skewers, if necessary, to keep skins attached.
8. Turn oven to 375 degrees.
9. Heat oil in large skillet and add butter.
10. Place breasts, stuffed side up, in skillet and sear over high heat 2 to 3 minutes. Turn, and sear 1 to 2 minutes more.
11. Holding each breast between 2 spatulas, tilt, and sear any raw edges.
12. Over moderate heat, sauté, stuffed side up, for addi­tional 2 minutes.
13. Remove pan from heat.
14. Transfer chicken to cake rack set on baking pan. Roast 18 to 22 minutes, or until meat thermometer registers 155° degrees.
15. Turn off oven and leave breasts in it.
16. Drain off any fat from skillet and make sauce supreme.
17. Remove skewers, if used, and cut each breast into 1/2 - inch slices.
18. Spoon sauce over each portion.

Sauce Supreme

• 1/4 cup brandy or Cognac
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 11/2 teaspoons lemon juice
• Salt and freshly ground white pepper Freshly grated nutmeg
• 2 tablespoons frozen, salted butter

1. Place skillet used for sautéing breasts over high heat and add brandy. 
2. Deglaze pan by stirring and scraping bottom until liquid is reduced by half.
3. Turn heat to moderate, add broth and heavy cream, and cook—stirring—until reduced by half.
4. Add lemon juice and season with salt, white pepper, and nutmeg. 
5. Remove from heat and whisk in butter.

WHAT TO DRINK

This special dish calls for a white Burgundy—a Meursault or, for a really festive occasion, a Montrachet. A less expensive alternative is to serve a lightly chilled Beau­jolais, which would go well with these robust flavors.