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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:25 |
Total Time: |
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Ingredients: |
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4 lg. chicken breasts
5 oz. shitake mushrooms, chopped very finely
1/4 onion, chopped
1 pinch fresh thyme
1 thick leek (only the white part), chopped into large pieces
1-1/2 cups cream
1/2 cup milk
1 tbsp. olive oil
1/4 cup dry white wine
Vegetables for garnish (carrots, zucchini, red peppers)
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Directions:
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Clean the chicken breasts from bone or fat. Use a knife to make a cut into the middle. In a skillet heat up olive oil until hot. Add your mushrooms and onion sauté for a minute. Add the thyme, let fry a few seconds more, then add your white wine. Let it cook into the mushrooms until pan is nearly dry. Add salt and pepper. Pour into a bowl and let cool.
Push it into your chickens and close the end with a toothpick. Fry the breasts all around to give a nice color. Put them in the oven at 180°C for about 10-12 minutes. While they are in the oven, sauté your leek until soft in butter at medium heat. Add the cream and milk; let reduce for about 5 minutes until it thickens. Add salt and pepper. Put on a plate, cut through your chicken to show the stuffing. Don't forget to remove the toothpick, and put on top of the creamed leek.
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Comments from Stefan
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I would wok the other vegetables on the side lightly and serve at once. Goes well with a cabernet sauvignon whine or a light rosé.
This dish is a big seller at my Restaurant.
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