Chicken Breasts Stuffed With Wild Mushrooms

By Molly O'Neill

Total Time
40 minutes
Rating
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Ingredients

Yield:4 servings
  • 2whole chicken breasts, on the bone
  • 2cups wild mushroom ragout (see recipe)
  • 3teaspoons porcini or olive oil
  • 1teaspoon salt
  • ½teaspoon freshly ground black pepper
  • 1tablespoon dry sherry
  • 1cup mushroom broth
  • 4thick slices of country bread
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

229 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 23 grams protein; 482 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 450 degrees. Use a sharp knife to split the chicken breasts in half along the breastbone. Carefully stuff ¼ cup of the ragout under the skin of each breast. Place in a baking dish, rub each with ¼ teaspoon of porcini oil, season with salt and pepper and bake for 15 to 20 minutes.

  2. Step 2

    Deglaze the pan with the sherry, scraping to incorporate any bits of meat or skin. Add the broth and the remaining ragout, reduce temperature to 300 and return for 5 minutes.

  3. Step 3

    Meanwhile, drizzle the remaining oil on the bread, front and back, and toast on both sides.

  4. Step 4

    Remove the chicken from the pan and taste the juice. Adjust seasoning with additional salt and pepper. Place the chicken breast on top of the toasted bread. Spoon on the mushrooms and juice and serve.

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