Ingredients Jump to Instructions ↓

  1. 4 Boned, skinned pheasant breasts

  2. 6 oz 170g Thinly-sliced fresh mozzarella

  3. 4 oz 113g Thinly-sliced Proscuitto (or other good ham)

  4. 1/3 cup 36g / 1 1/3oz Mixed chopped herbs (such as parsley, chives and/or basil) Salt - to taste Freshly-ground black pepper - to taste

  5. 1/4 cup 15g / 1/2oz Chopped shallots or green onions

  6. 3/4 cup 109g / 3.8oz Chopped mushrooms

  7. 3 tablespoons 45ml Unsalted butter

  8. 3 cups 711ml Rich chicken stock

  9. 1 cup 237ml Dry white wine

  10. 3/4 cup 177ml Fresh orange juice

  11. 2 tablespoons 30ml Chopped fresh ginger

  12. 3/4 cup 177ml Heavy cream

  13. 1 tablespoon 15ml Grated orange zest Fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place breasts between layers of plastic wrap and very gently pound to flatten each breast evenly. Place slices of mozzarella and Proscuitto on each to cover breast. Sprinkle chopped herbs over all and season lightly with salt and pepper. Fold each breast in half and skewer together. Set aside. Prepare the sauce by sauteing the shallots and mushrooms in 1 tablespoon of butter until lightly colored. Add the stock, wine, orange juice and ginger and cook over high heat until reduced by half. Add cream and reduce again to a light sauce consistency. Strain carefully and add orange zest, salt, pepper and drops of lemon juice to taste. Keep warm. Add remaining 2 tablespoons of butter and 1 tablespoon of oil to a saute pan and saute prepared breasts over moderate heat, browning on both sides. Place on warm plates and spoon prepared sauce around. This recipe yields 4 servings.


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