Shitake Stuffed Breast of Chicken with Creamed Leek
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Ingredients
| 4 | lg. chicken breasts | | 5 oz. | shitake mushrooms, chopped very finely | | 1/4 | onion, chopped | | 1 dash | fresh thyme | | 1 | thick leek (only the white part), chopped into lg. pieces | | 1-1/2 cup | 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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Instructions
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.
Author's Comments
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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