Parsley Chicken with Mushrooms

Preheat oven to 465° degrees
Combine the chopped parsley, chives, tarragon, shallots and 2 oz of mushrooms in a bowl (reserve 2 oz of mushrooms for finishing). Add the fromage blanc, salt and pepper. Lightly work the ingredients together into a smooth paste.
Lift the skin away from the chicken, and insert the parsley mixture under the skin, patting into place with your fingertips in an even layer.
Season the chicken with salt and pepper, brush with oil, and place in a roasting pan.
Roast for 40 minutes. In the last 10 minutes, add the reserved 2 oz of sliced mushrooms to the roasting pan. Remove the chicken and mushroom slices from the pan, but keep warm.
Using the sauce ingredients, flatten the garlic clove and add to the hot pan juices. Add the chopped parsley and the chicken stock. Bring to a boil, scraping the bottom of the pan to release chicken bits. Reduce this sauce by one-third, and taste for seasoning.
Carve the chicken into serving pieces, place on a heated dish, and pour sauce over the pieces of chicken and mushrooms. Garnish with chopped parsley.

Using 2 lbs of fresh, thinly sliced or pounded chicken cutlets, rub each piece with the parsley mushroom mixture, and add to a roasting pan with a bit of chicken broth in the pan. Roast to desired temperature, and remove chicken breasts from pan.
Add chicken broth to the pan and simmer, stirring constantly, until all the accumulated sauce ingredients are mixed. Reduce as above, and plate with the chicken cutlets, mushroom slices, and fresh parsley.