Stuffed Chicken with Sherry Cream Mushroom Sauce
A little over a week ago I showed you the grow your own mushrooms kit that the hubby started from backtotheroots.com. Well his oyster mushrooms grew just like they were supposed to. I had planned to use them on his Christmas dinner – I’m making crab cakes – but they just grew so quickly that they needed to be used sooner. He harvested them on Monday and I put them in a paper bag in the refrigerator and came up with a recipe to use them. He then opened up the other side of the mushroom kit and another crop will be ready to cook in another 10 days or so. Sadly, I forgot to take a picture before he cut them off. I’m very sorry about that. I’ll do my best to remember for the next harvest.
I was going to make venison but when I opened the freezer I thought of a chicken recipe instead – so chicken it was! I don’t care for mushrooms so I needed something that would work with and without the sauce. I think I came up with a perfect compromise. I’ve adjusted the ingredients so it will make a chicken recipe for two with the mushroom sauce.
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Stuffed Chicken with Sherry Cream Mushroom Sauce
Serves 2
2 chicken breasts
1/2 cup panko bread crumbs divided
1/4 cup raisins
2 TBS toasted pine nuts
1/2 tsp dried rosemary
1/2 tsp salt
1/2 tsp freshly ground pepper
2 TBS canola oil
1 tsp olive oil
1 egg mixed with a little water
1/4 cup all purpose flour
For the Mushroom Sauce:
1 1/2 cups chopped oyster mushrooms
1 tsp olive oil
1 garlic clove, minced
1/2 cup heavy cream
1/2 cup milk
2 TBS sherry
1/2 tsp salt
Preheat the oven to 350° – I roast my vegetables for my side dish so the oven serves two purposes
Mix 2 TBS of the panko, the raisins, pine nuts and rosemary with 1 tsp olive oil. Set aside.
Pound the chicken breasts (gently – you don’t want to break through) to even them out for rolling. I put them in a zip bag to keep everything neat and contained.
Salt the chicken. Dived the stuffing mixture and spread half over each chicken breast.
Carefully roll up the chicken breasts. If you have toothpicks you can use them to seal the edges – just be sure to remove them before serving.
Have the flour, egg wash and the rest of the panko ready in a breading station.
Heat a heavy bottomed pan over medium high heat. It needs to be able to go in the oven. When the pan is hot add the canola oil.
Carefully dip the rolled breasts in the flour, then the egg, then the panko. Make sure the chicken is coated with panko.
Place the chicken in the hot pan and let it cook until lightly browned. Turn it over and pop it into the heated oven.
Let it cook in the oven for about 10 minutes until cooked through to the center.
While the chicken is cooking, make the mushroom sauce – add the 1 tsp olive oil to a saute pan over medium heat.
When it is warm add the garlic. Swirl it around until it just starts to sizzle.
Add the mushrooms, then the sherry. When the sherry is just about cooked off add the cream and the milk. Add salt and pepper to taste.
Let simmer until slightly reduced.
Serve the mushroom sauce over the sliced, stuffed chicken breast.
I also made some brown rice and green beans as you can see in the photos. Hubby loved his meal. It wasn’t diet food but that’s OK once in a while. I had the chicken without the mushroom sauce and it was very good. The raisins and the pine nuts made for a very tasty combination. I love rosemary with chicken and it really complemented the other flavors in the stuffing.
So now I’ll just have to figure out what to do when the next crop of mushrooms is ready to cook. Maybe pasta?
