Chicken breast stuffed with porcini and sage
Chicken breast stuffed with porcini and sage is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 onion
- 1 Garlic clove
- 3 sprigs sage
- 300 g porcini mushrooms
- 2 tbsp butter
- 1 tbsp breadcrumbs
- Salt
- Pepper
- 4 chicken breast fillets (about 130 g each)
- 100 g green bacon (thin slices)
- 50 ml white wine (e.g., Chardonnay)
- 100 ml chicken broth
- 2 tbsp crème fraîche
Instructions
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1.
Peel and finely chop the onion and garlic. Wash the sage, shake dry, and pluck the leaves; cut half into small pieces. Clean the porcini with kitchen paper. Slice 1–2 mushrooms thinly, dice the rest finely.
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2.
Preheat the oven to 180 °C (fan). Grease a roasting tin.
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3.
Heat 1 tbsp butter in a pan for the filling. Sauté onion, garlic, and diced mushrooms over medium heat for 4–6 minutes while stirring, then transfer to a bowl. Mix breadcrumbs into the mushroom mixture, seasoning with salt and pepper.
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4.
Wash and pat dry the chicken fillets. Using a long knife, pierce each end of a fillet to create a pocket for filling. Stuff with the mushroom mixture. Season fillets all around with salt and pepper, top with remaining sage leaves, and tightly wrap with bacon strips. Brown fillets in a pan over high heat for 2–3 minutes on each side. Transfer to the roasting tin and bake at medium rack for 25–30 minutes.
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5.
About ten minutes before serving, melt 1 tbsp butter in the same pan (with the chicken drippings) and sauté mushroom slices for five minutes while turning, seasoning with salt and pepper. Add the sliced mushrooms to the oven with the fillets. Deglaze the pan with white wine and chicken broth, stir in crème fraîche, bring to a boil, then season with salt and pepper. Plate the stuffed chicken breasts with porcini slices and sauce, garnishing with sage leaves as desired.
