Instructions: In a very hot pan, saute the wild mushrooms for 2-3 minutes in a little olive oil. Season and drain on a piece of kitchen paper and allow to cool.

Put one of the chicken breasts and two thirds of the cream into a blender and blend until it is a smooth mixture. Remove from the blender, add the chopped herbs and mushrooms, mix well and season. Put the mousse into a piping bag with a medium sized nozzle.

Lay each of the chicken breasts on a chopping board, peel back the small fillet without detaching it from the breast. Very carefully make a pocket in the breast with a sharp knife, but dont cut right through.

Pipe one quarter of the mousse into each breast and roll up to enclose.

Put two layers of cling film across your chopping board and very carefully roll each chicken breast up into a fat sausage shape, pushing out any air bubbles in the cling film as you go. Make each chicken breast parcel into a cracker shape and tie a knot in the cling film as close as you can get to the chicken breasts. You are trying to make each into an airtight sausage shaped parcel.

The chicken breast packages should be poached in lightly boiling water or stock for 8-10 minutes, depending on the size of the breasts. Or you can poach them for seven minutes, allow them to cool and then reheat in the poaching liquid for 3 minutes just before you want to serve them.

While the chicken breasts are poaching, put the chicken stock into a pan and reduce by half, add the remaining cream and reduce a little more. Once the sauce is the right consistency (like thin cream) add the butter one piece at a time, whisking well. Season with salt and freshly ground white pepper to taste.

To serve, remove each breast from its cling film and cut in half with a slightly diagonal cut. You can now present each breast with one piece in the centre of the plate and the other leaning against it, standing upright.

Serve the chicken breasts with a small amount of sauteed Savoy cabbage and a few more of the mushrooms that you put into the mousse. Pour over the sauce.

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