CHICKEN DUXELLE WITH DIJON CREAM SAUCE
Boneless chicken breasts
Mushrooms, chopped finely
Shallot, chopped finely
2 or 3 cups heavy cream
Fontina, Edam or Brie cheese, cut into 3 inch slices
Preheat oven to 350 degrees. Prepare wild rice and spread in bottom of casserole dish. Pound chicken breast as thin as possible between two pieces of wax paper. Saute mushrooms and shallot in two to four tablespoons of butter. Lay out flat chicken breast and spoon in a few tablespoons worth of mushroom and shallot mixture and a slice of cheese and roll or fold chicken breast. Use baking string or toothpick to hold it together. Season to taste. Put a generous amount of flour onto a platter and season to taste. Heat about a half stick of butter in saute pan, coat chicken with flour and brown. Place on top of rice in casserole dish.
For the Dijon cream sauce, pour cream in saute pan and season with salt, pepper and garlic and cook over medium heat, stirring frequently until it reduces down. You can add flour to thicken. Add two or three tablespoons of Dijon mustard after it thickens.
Serve chicken on top of rice, and spoon Dijon cream sauce over it.