John Myers
Stuffed Chicken Breast with Chanterelles
The perfect stuffed chicken breast with chanterelles recipe with a picture and simple step-by-step instructions.
- 2 Chicken breasts
- 250 g Chanterelles
- 2 tbsp Rapeseed oil
- 1 Onion
- 150 ml White wine
- 250 ml Vegetable broth
- 0,5 cups Sour cream
- Salt, pepper and garlic from the mill
- Wash the chicken breasts in cold water and pat dry.
- Clean the chanterelles if necessary.
- Finely dice the onions.
- Lightly fry the chanterelles and onions in the rapeseed oil and set aside in a bowl.
- Cut the chicken breast horizontally, season inside and outside with salt and pepper. Put one to two tablespoons of onion and chanterelles into each “fillet pocket”, fold up and secure with the roulade needles. Sear the filled chicken breast (in the pan with the roasted mushrooms) on all sides, remove and cook in a baking dish in the oven at about 175 degrees for half an hour.
- Put the remaining chanterelle onions back into the pan, fry them again, deglaze with wine and simmer. Now add the vegetable stock and season with salt, pepper and garlic. Finally stir the sour cream into the sauce.
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