First you prepare the mushroom farce: After cleaning and washing, the mushrooms are turned through the meat grinder or chopped very finely. To ensure that the mushrooms are as dry as possible, they should be squeezed out in portions in a kitchen towel if possible.
Then 40 g butter are heated in a pan and the diced shallots are fried until golden. Add the mushrooms and let them stew until all the liquid has evaporated. Season with salt and pepper, add the cream and stew again until the farce is creamy and almost dry.
In the meantime, spread a casserole dish with 10 g butter, place the washed and dabbed dry chicken breast fillets in it and pre-cook for 10 minutes in the preheated oven on the top sliding bar at 225 degrees (gas: level 4).
Remove the baking dish, turn the fillets, and only now season well with salt and pepper. Then spread the mushroom farce thickly on the fillets. Scatter the breadcrumbs on top and put the remaining butter on top in flakes. Bake the chicken breast fillets for another 10 to 15 minutes.
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