breast. Wet it slightly. Spoon a large mound of the mushroom
mixture onto the plastic and flatten it by folding the plastic wrap
over and pressing. Unfold and you should have a base larger than
the chicken breast itself. Place the chicken on top of the mushroom
mound and quickly fold all the plastic around it so the chicken is
now almost entirely covered by the mushroom mixture. Make sure
the packet is tight. Repeat with the other breasts and then place
the plastic-wrapped chicken on a cookie sheet. Bake for 20 to 25
minutes until touching the chicken reveals it to be firm all over.
Remove from the oven, carefully take off the plastic wrap, and set
the chicken aside.
Place the mushroom stock in a pot and turn up the heat. Add
the cornstarch, butter, and cream and salt, pepper, and curry
powder to taste and whisk, whisk, whisk until it thickens. When
it’s a rich, creamy consistency, squeeze in some lemon juice and
continue whisking*. Taste for salt and acid.
To serve, slice the chicken into ½-inch slices and spoon the
sauce on top. Garnish with lemon zest and fresh oregano leaves, if
using.
* Chef Richard tasted it raw! Unless you enjoy salmonella or
have the constitution of a legendary French chef, I don’t
recommend doing the same.* If you don’t keep whisking, the mixture might curdle.