Chicken Breasts Perigold
Ingredients
- 6 Dried mushrooms ⓘ
- 1/2 cup boiling chicken broth ⓘ
- 2 tablespoons butter ⓘ
- 4 shallots ⓘ
- 8 ounce fresh mushrooms finely chopped ⓘ
- 1 teaspoon dried tarragon or basil ⓘ
- 3 tablespoons fresh bread crumbs ⓘ
- 1/3 cup whipping cream ⓘ
- 3 Tablespoons finely chopped fresh parsley ⓘ
- Salt and freshly ground pepper to taste
- 6 single boned chicken breasts, with skin on. ⓘ
- Sauce
- 1/2 cup chopped onions ⓘ
- 1/4 cup dry red wine ⓘ
- 1/2 cup mushroom-soaking liquid ⓘ
- 3 cups chicken stock ⓘ
- 2 tablespoons port ⓘ
- 1 tablespoon cornstarch ⓘ
Instructions
- Soak the mushrooms in boiling chicken broth for 20 minutes. Drain, reserve liquid.Chop the mushrooms. Oven to 375°F
- Heat the butter in a frying pan over medium-high heat. Add the
- shallots and dried and fresh mushrooms. Saute until all the liquid has evaporated, stirring occasionally, about 4 minutes. Stir in the basil
- or tarragon, bread crumbs, cream and parsley. cook until the cream has
- reduced and the filling is thick. Season with salt and pepper.
- Divide the filling in six portions. with your fingertips, make a
- pocket between the skin and the flesh of each chicken breast. Stuff the filling under the skin of the chicken breasts. Season with salt and pepper and place in a buttered baking dish large enough to hold the breasts in one layer..
- Bake for 30 or 40 minutes, basting occasionally, until the juices run clear.
- To make the sauce, in a frying pan, combine the onions and wine. On high heat, bring to a boil and reduce until you have 1 tablespoon of liquid.
- Pour in the mushroom liquid, reduce to 2 tablespoons and then add the chicken stock and continue to boil until the stock is reduced by half.
- Add the port and simmer for another 2 minutes, or until the sauce is smooth and strongly flavored.
- Combine the cornstarch and cold water and stir into the sauce,
- simmering until the sauce thickens slightly, about 2 minutes. Season with salt and pepper and add any juices from the chicken. To serve,
- pour the sauce over the chicken breasts.
Nutrition & Diet Analysis (per serving)
1114
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).