simmer mushrooms for 8 to 11 minutes (brown) butterfly chicken breast (open like a book) pound chicken in plastic bag trim edges so chicken is 8x5 (trimmings go into stuffing) mushrooms done, add 1 tbs of oil to pan add leeks cook for 2 to 4 minutes (leeks to soften and start to brown) add tsp and half of lemon juice, 2 cloves of garlic, 1/2 tsp of thyme (cook for 30 seconds) remove stuff to bowl add 1/2 cup white wine to pan & scrape bottom of pan (deglaze) remove wine to bowl. grind chicken trimming in food processor for 20 seconds for stuffing remove chicken pulse mushrooms for 5 times in food processor add to bowl with chicken trimmings (should be a paste) add 3/4 tsp salt add 1/2 tsp pepper add chopped parsley (small glass container - 1/2 cup?) take chicken breast 3/4 in on end and 1/4 inch on sides, roll up and tie in twine 3 times cut off ends of twine season with salt and pepper (all sides) 1 tbs vegetable oil med high heat, 2 minutes each side for a total of 8 minutes, braze chicken with with 1 cup of chicken broth, add wine (that was previously removed) cover and simmer 12 to 18 minutes. Chicken is done when internal temp is 160, remove from pan. Add tsp of dejon mustard to broth leftovers and simmer 7 to 12 minutes until reduced to 1/2 cup whisk in a couple of tbs of butter, 1 1/2 tsp of parsley, 1 1/2 tsp of lemon juice. Snip off twine, slice chicken, and serve with a few spoonfuls of broth mixture on top.