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Chicken breast stuffed with mushrooms

Author
Cookinero 9 Nov 2022
22030
Chicken breast stuffed with mushrooms

Part of the mushrooms is used for stuffing chicken breasts, and the rest - for a creamy mushroom sauce, buckwheat porridge for a side dish. Do not add wine to this dish, and then it can be prepared for children. Rosemary can be used instead of thyme.

How to cook Chicken breast stuffed with mushrooms

Step 1

Chicken breast stuffed with mushrooms

Melt the butter in a large saucepan and add the thinly sliced mushrooms. Fry until the liquid evaporates.

Step 2

Chicken breast stuffed with mushrooms

Mushrooms salt, pepper, add finely chopped onion. Simmer for 10 minutes.

Step 3

Chicken breast stuffed with mushrooms

Make an incision in the chicken fillet and open with a pocket. Stuff with mushrooms and stab with toothpicks or skewers.

Step 4

Chicken breast stuffed with mushrooms

Heat the olive oil in a frying pan and fry the breasts on both sides.

Step 5

Chicken breast stuffed with mushrooms

Put the saucepan with the remaining mushrooms on the fire, pour in the cream and cook, stirring, until thickened.

Step 6

Chicken breast stuffed with mushrooms

Put thyme and lemon slices on top of the chicken, pour in the wine, close the lid and simmer until tender. Boil buckwheat.

Step 7

Chicken breast stuffed with mushrooms

Serve chicken with buckwheat and mushroom sauce. Enjoy your meal!

Chicken breast stuffed with mushrooms - FAQ About Ingredients, Baking Time and Storage

Absolutely! Feel free to experiment with your favorite mushrooms. Cremini, shiitake, or even a mix of wild mushrooms would be delicious. Just ensure they are all thinly sliced and cooked until the liquid evaporates.
Yes, you can substitute the wine with chicken broth or vegetable broth for a similar flavor. You can also add a splash of lemon juice or white wine vinegar for a bit of acidity.
Cooked chicken breasts can be stored in the refrigerator for up to 3-4 days in an airtight container. Make sure to cool them completely before storing.
Yes, you can freeze the cooked stuffed chicken breasts. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. Thaw them completely in the refrigerator before reheating.
This chicken pairs well with many sides! Consider serving it with roasted vegetables (like asparagus or broccoli), quinoa, couscous, or a fresh salad.
To make this recipe vegetarian, substitute the chicken breasts with large portobello mushroom caps or firm tofu steaks. Stuff them with the mushroom filling as directed in the recipe.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). Also, avoid overcooking by simmering it gently in the sauce, keeping it moist. You can also brine the chicken breasts before cooking for added moisture.
To make this recipe low-carb, replace the buckwheat with cauliflower rice or zucchini noodles. You can also omit the cream or use a smaller amount. Consider adding spinach to the mushroom stuffing for extra nutrients and fiber.

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