Chicken Breasts Filled with Mushrooms, Cooked in White Wine Dressing

Chicken Breasts Filled with Mushrooms and White Wine Gravy

Let's Get Down to Business: Mushroom-Stuffed Chicken with White Wine Sauce

Here's a recipe that's all about blending rich flavors for an unforgettable dinner or a fancy-schmancy night in. Get ready to knock your guests' socks off with this eye-catching dish that's simple enough for a weeknight meal. Pair it up with some Potato Gratin with Che langouste or a Green Bean Salad for a real feast.

Game plan: To make it a breeze to dice that bacon, pop it in the freezer for 10 to 20 minutes before chopping.

This recipe can be whipped up through step 4, covered tightly, and chucked in the fridge overnight. Just bring it to room temperature before cooking it.

(Yields 4 servings) | (Easy Difficulty) | (Total Time: 45 mins) | (Active Time: 35 mins)

Ingredients (10)

4 slices bacon, finely chopped
Half a medium yellow onion, small diced
4 ounces cremini mushrooms, cleaned, stems removed, and cut into small dice (about 1 1/2 cups)
1 teaspoon fresh thyme, minced
1/2 teaspoon fresh sage, minced
1 cup dry white wine
2 (10-ounce) boneless, skinless chicken breasts
1 tablespoon olive oil
1/4 cup low-sodium chicken broth
1 tablespoon butter

Instructions

Heating Up the Oven: Set the oven to 350°F and stick a rack in the middle. Heat a large, ovenproof frying pan over medium-high heat, add bacon, and cook, stirring occasionally, until the bacon's crispy and browned (around 6 minutes). Grab it out with a slotted spoon and plop it on a paper towel-lined plate.
Greasing the Pan: Reduce heat to medium-high, return the pan with bacon drippings, and add in the onion. Season it with salt and black pepper and cook until it becomes soft (approximately 2 minutes). Toss in the mushrooms and herbs, season again with salt and black pepper, and cook, stirring occasionally, until they become tender (about 2 minutes). Pour in half a cup of wine and cook until all the liquid's absorbed. Give it a little rest to cool down. Meanwhile, let's prep the chicken breasts.
For the wings: Chop each breast in half horizontally. Lay them flat on a cutting board in a resealable plastic bag or between two pieces of plastic wrap. Using a mallet or the bottom of a pan, pound the chicken pieces to a consistent thickness, about 1/4 inch thick. Season the chicken on all sides with salt and black pepper.
Filling Up the Chicken: Roll out that reserved bacon into the mushroom mixture and place 1/4 of the mixture halfway up each chicken piece. Fold the bottom piece of chicken up over the filling to enclose it, then roll into a tight cylinder and secure it with toothpicks. Repeat with the remaining chicken and filling.
Fire Up the Large Ovenproof Frying Pan again over medium-high heat, add olive oil, and once the oil starts shimmering, chuck the chicken in the pan, seam side down, and cook, undisturbed, until it's golden brown (around 4 to 5 minutes). Flip the chicken pieces over, then transfer the pan to the oven and cook until the filling is warm and the chicken interior is still juicy but white (about 8 to 10 minutes).
Remove the chicken to a clean plate, cover it with foil, and put the pan back on medium-high heat, add the remaining 1/2 cup wine and broth, and scrape the bottom of the pan (take care, because the pan handle will be burning hot). Let it cook until the alcohol's evaporated and the sauce's reduced by half (about 4 minutes). Remove from heat, stir in butter, and season to taste with salt and pepper. Pour sauce over chicken and serve.

Boozy Partner:Qupé Santa Ynez Valley Marsanne, California. This wine's earthy, round, and subtle, yet it complements this dish perfectly. It's a great support actor to this simple yet well-flavored meal.

This recipe couples up the richness of mushroom stuffing with the elegance of white wine sauce, making it perfect for special occasions. It's all about preparing mushroom filling, stuffing chicken breasts, and cooking them in a flavorful white wine sauce.

Preparation Tips

Fresh Mushrooms: Fresh mushrooms offer better flavor and texture. Consider using a blend of button, cremini, and shiitake for variety.
Chicken Preparation: Use boneless, skinless chicken breasts for easier stuffing and cooking.
White Wine: Choose a dry white wine to enhance the sauce's flavor without making it too sweet.
Be careful when handling the ac04995390d80d38d09cf0815da1614a (recipe ID), as it contains instructions for the Mushroom-Stuffed Chicken with White Wine Sauce.
The mushroom filling in this recipes can be categorized as something rich and flavorful, a combination that's perfect for special occasions.
Before cooking, make sure to absorb the excess liquid from the mushroom filling, as it will help the sauce thicken and coat the chicken better.
This recipe requires a careful preparation of the chicken to ensure it's cooked evenly and the filling is properly sealed.