Monday, December 7, 2009

Mushroom-Stuffed Chicken Breasts

This recipe was contributed by Chelsea Fisher via Sarah McKenna. 

It is hard to know whether a recipe really belongs on this blog when I have never made it, so I am just trusting the judgement of others here.  The original form of this recipe doesn't look super easy to me, but at the bottom Chelsea made a note on how she usually makes it...which I think makes it qualify.  If you make it please leave a comment so we know if you liked it!

Mushroom-Stuffed Chicken Breasts 
(serves 4-6)

5 Tablespoons butter
½ pound mushrooms, chopped fine
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 ½ cup freshly-made bread crumbs
½ teaspoon nutmeg (optional)
4 chicken breasts, boned, halved, and pounded flat
½ cup heavy cream
½ cup chicken broth

Preheat oven to 350°.
Melt 4 T butter in a skillet. 
Add mushrooms, salt, pepper. Cook, stirring often, until mushrooms turn dark and absorb all the butter. 
Remove heat & stir in ¾ c. of bread crumbs & nutmeg. 
Divide mushroom stuffing into 8 portions and place a portion in the center of each piece of chicken. 
Fold the chicken around the stuffing and place seam side down in a buttered shallow casserole or baking dish. 
Melt the remaining T of butter and brush over the chicken. 
Sprinkle w/ remaining ¾ c bread crumbs. 
Pour on cream and broth. 
Bake for 30+ minutes until lightly brown.

(Fanny Farmer Cookbook)

Or just throw the mushroom stuffing in the bottom of the pan, cover it with the chicken, and then pour the stuff on top of it.  More like a casserole, but still tastes great.

No comments: