Saturday, February 8, 2014

Chicken Stuffed


4 large pieces of boneless skinless chicken breasts
1 large onion sliced 
2 cups of white mushrooms sliced into quarters (450g)
1 can of chicken broth
1/2 cup of water
2 tbsp of oil
2 tbsp butter (unsalted)
Salt and pepper to taste
1 teasp of garlic powder
1 teasp of paprika 
2 tbsp of all purpose flour (to thicken the broth)


1. Wash the chicken pieces and pat them dry.  Pound the meat (using a mallet) skin side down covered with a plastic wrap.  Be sure not to cut all the way through.  Once the meat is flattened season with salt, pepper, paprika and garlic powder.

2.  Heat a deep stainless steel pan on a med-high heat and melt a tablespoon of butter.  Sauté the mushrooms for about 4 minutes.  Transfer them into a small dish.

3.  In the same pan add some oil and sauté the onions until golden brown.  Take half of the onions and mix them with your reserved mushrooms.

4.  Spoon your reserved mushroom and onion mixture into chicken breasts and wrap each one of them securing with couple of toothpicks.  If you have extra mixture left reserve for the sauce (see below).

5.  Sprinkle the remaining onions (in the pan) with flour and stir well using a wooden spatula.  Cook on a med-high heat, slowly adding the broth.  Once it starts to thicken stir well and turn the heat off.

6.  In a non-stick frying pan heat some oil and butter on a med-high heat.  Carefully place the chicken wraps and brown each side for about 3 minutes.  Transfer the chicken wraps placing them over the thickened onion sauce (in the stainless steel pan).  Add a half cup of water and also left over onion- mushroom mixture.  Cook on a low heat for about 30 minutes.

7.  Plate the stuffy chicken breasts and slice them if you wish.  Pour some of its sauce over the meat and garnish with parsley or cilantro.  Serve and enjoy!

1 comment:

  1. I've tried it. Can't find words to describe how good this dish is!:)