Stuffed chicken is not something that I prepare on a regular basis, but every time I do make it, I wonder why I don’t do it more often. It doesn’t really take that much time and it delivers in flavor and juiciness big time. And I would say that it has kind of a festive feel to it, almost special occasion kind of feeling, but it really isn’t complicated to prepare.
There are three parts to this dish. First one is the filling, made of sauteed mushrooms. Caramelised shallots give it a sweet note while thyme and garlic provide for a special aroma.
I find chicken breast good for the filling since there you can get a pocket just by cutting the breast lengthwise. It is usually a more dry piece of the chicken and this kind of preparation lifts it and gives it juiciness.
And finally, there is sauce. Enriche with caramelized mushroom slavors, creamy and just divine.
Stuffed Chicken in Mushroom Sauce
Ingredients
- 2 pieces chicken breast
- 8 button mushrooms
- 1 shallot
- 2 garlic cloves
- 2 tbsp cream cheese
- ½ cup heavy cream
- ½ cup chicken stock
- ⅕ cup white wine
- thyme
- salt, pepper
- rice cooked
Instructions
- First make the filling. It is necessary to saute sliced mushrooms for a couple of minutes. Then add finely chopped shallots, garlic and thyme. Season to taste and cook shortly.
- When done, set aside on a plate and let it cool down slightly.
- When cooled down, add cream cheese and combine.
- Cut the chicken breast lengthwise to create a pocket for the filling. Season with salt and pepper.
- Fill the pocket with prepared filling and close with toothpicks.
- Don't use all the filling. About a third of it will be used for the sauce.
- Use the same pan that you used for the filling. Heat it well. We are going to sear the meat on the stove first and then transfer it into the oven.
- Sear the chicken on both sides until you can see the charr on ti. Then add the wine. Once it has evaporated, after around 2 minutes, add the stock and cover the pan with aluminum foil.
- Transfer the pan into the oven, preheated to 180 deg. C.
- Bake for about 20 minutes until cooked through. Take the chicken out and set aside.
- Put the leftover mushroom filling back into the pan and add cream. If the sauce is too thick, add more stock or water. Taste and season if necessary. Once it comes to a boil, turn the heat off and return the chicken back in.
- Serve with cooked riced or mashed potatoes.
