Breast of Pheasant with Orange and Ginger Sauce

4 Boned and skinned pheasant breasts
6 oz Thinly sliced fresh mozzarella
4 oz Thinly sliced prosciutto or other good ham
1/3 c Mixed chopped herbs such as Parsley, chives and/or basil
Salt and freshly ground pepper
3 tb Unsalted butter
1/4 c Chopped shallots or green onions
3/4 c Chopped mushrooms
3 c Rich chicken stock
1 c Dry white wine
3/4 c Fresh orange juice
2 tb Chopped fresh ginger
3/4 c Heavy cream
1 tb Grated orange zest
dr Fresh lemon juice

Place breasts between layers of plastic wrap and very gently pound to flatten each breast evenly. Place slices of mozzarella and prosciutto on each to cover breast. Sprinkle chopped herbs over all and season lightly with salt and pepper. Fold each breast in half and skewer together. Set aside.

Prepare the sauce by sauteing the shallots and mushrooms in 1 Tbs of butter until lightly colored. Add the stock, wine, orange juice and ginger and cook over high heat until reduced by half. Add cream and reduce again to a light sauce consistency. Strain carefully and add orange zest, salt, pepper and drops of lemon juice to taste. Keep warm.

Add remaining 2 tablespoons of butter and 1 tablespoon of oil to a saute pan and saute prepared breasts over moderate heat, browning on both sides. Place on warm plates and spoon prepared sauce around.

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