Recipe for stuffed chicken breast supreme, risotto with chanterelles.

In a skillet, sweat the coarsely chopped wild mushrooms. When they have released all their moisture, add 20g of butter, salt, pepper, and nutmeg. Mix and let cool.

With a sharp knife, open the chicken fillets in half, like the pages of a book. Season lightly. Place some mushroom stuffing inside and roll it up tightly to form a sort of sausage.

Place each stuffed fillet on 6 rectangles of lightly oiled plastic wrap, wrapping them by twisting the ends. Repeat the process with aluminum foil. Refrigerate for at least two hours.

Cook the risotto for 20 minutes, adding warm chicken broth ladle by ladle, when the rice has absorbed the broth. At the end of cooking, off the heat, add the parmesan and mix vigorously. In a pan, with the remaining butter, sauté the mushrooms and season at the end of cooking.

In another pan, heat the chicken fillets with aluminum foil for 5 minutes, then bake them for 15 minutes at 200°C. Remove the aluminum foil and food paper, slice the chicken fillets diagonally, and serve them with the risotto and chanterelles.

To finish, enjoy with a Christmas beer.