Chicken Breasts With Stuffed Mushrooms - cooking recipe

Ingredients

2 None double chicken breasts on the bone with skin (each about 14 oz)
4 tbsp oil
1/2 cup clear stock
1 None onion, peeled and finely chopped
8 None large mushrooms, with the stems removed and finely chopped
1/2 cup cream cheese
1 None egg yolk
3/4 cup heavy cream
1 stalk tarragon, half finely chopped
1 pinch grated nutmeg
1 None orange, 1 half juiced and zested, the other sliced
1-2 tbsp cornstarch
2 tbsp orange marmalade

Preparation

Preheat the oven to 400\u00b0F. Put the seasoned chicken breasts in a small baking dish and sprinkle them with 2 tbsp of oil. Roast them for about 25 mins. Once the skin begins to brown, pour the stock over the chicken, basting regularly.
Heat the remaining oil in a frying pan and saute the onion and mushroom stems until any liquid has evaporated. Set the mixture aside to cool slightly. Mix the cream cheese with the egg yolk and 2 tbsp of cream. Stir in the onion and mushroom mixture, the chopped tarragon and nutmeg. Fill the mushrooms tops with the mixture and place on a greased baking sheet. Take the chicken from the oven and leave it to rest. Bake the mushrooms for 20 mins on the middle rack of the oven.
In a saucepan, mix the chicken juices, orange juice and the remaining cream and bring them to a boil. Stir in the cornstarch and bring it to a boil again. Cut the chicken from the bones. Spread marmalade over the skin and sprinkle them orange zest. Put the chicken on the baking dish with the mushrooms for the last 6-8 mins of the cooking time. Serve the chicken and the stuffed mushrooms on a plate with the sauce. Sprinkle with tarragon leaves and garnish with orange slices.