To begin, slice the chicken breasts in half almost the full way to make a butterfly shape. Season with salt and pepper on both sides. Melt a small amount of the butter and oil in a frying pan over ...
Using a slotted spoon, spoon the mushroom mixture on top of the crème fraiche. Top with shredded chicken and then the cheese. Fold the edges of the crust up and over the filling-pleating as needed.