Stuffed Chicken Breast with Mushroom Cream Sauce
Easy
Fairly cheap
Stuffed Chicken Breast with Mushroom Cream Sauce featuring Boneless chicken breast, Mozzarella slices, Prosciutto (chopped), Fresh herbs (chopped). 380 kcal per serving.
Prep
15m
Cook
25m
| Category: | Main Course |
| Seasons |
Ingredients
Ingredients
| 200 g Boneless chicken breast |
| 100 g Mozzarella slices |
| 50 g Prosciutto (chopped) |
| 15 g Fresh herbs (chopped) |
| 2 pinch Salt |
| 1 pinch Pepper |
| 2 Shallots |
| 100 g Mushrooms |
| 25 g Butter |
| 120 ml Chicken stock |
| 60 ml Dry wine |
| 60 ml Orange juice |
| 5 g Ginger (grated) |
| 120 ml Cream |
| 1 Orange zest |
| 5 ml Fresh lemon juice |
| 15 ml Oil (for sautéing) |
Stuffed Chicken Breast with Mushroom Cream Sauce Directions
- Place the boneless chicken breasts between layers of plastic wrap and very gently pound to flatten each breast evenly.
- Place slices of mozzarella and prosciutto on each breast to cover it completely.
- Sprinkle chopped herbs over all and season lightly with salt and pepper.
- Fold each breast in half and skewer together.
- Prepare the sauce by sautéing the shallots and mushrooms in 25g butter until lightly colored.
- Add the stock, wine, orange juice, and ginger and cook over high heat until reduced by half.
- Add cream and reduce again to a light sauce consistency.
- Strain carefully and add orange zest, salt, pepper, and lemon juice to taste.
- Keep warm.
- Add the remaining 25g butter and 15ml oil to a sauté pan and sauté the prepared breasts over moderate heat, browning on both sides.
- Place on warm plates and spoon prepared sauce around.
Nutrition facts
Per Serving
| Kilocalorie: | 380 kcal |
| Fibers: | 1 g |
| Carbs: | 12 g |
| Fat: | 22 g |
| Proteins: | 35 g |
