...and topped with a mushroom sauce! Can you tell that I had mushrooms to use up lol? This is a recipe I made up after looking at a few others and not finding what I wanted, along with the need to use up some ingredients. The result is very delicious--10/10, will definitely make again. Next time, will cut back a little on the goat cheese in hubby's chicken breast, as he found it a bit overpowering. I love strong cheeses, so it wasn't an issue for me. I served it with my skillet roasted potatoes -- only this time, I used small yukon gold potatoes instead, which worked out great. If you serve the chicken only, you should add some herbs/spices to the mushroom sauce to heighten the flavor profile.
Ingredients:
4 slices thick cut bacon, fatty ends cut off, rest cut in 1/2" wide strips, crosswise
16 oz. button mushroom caps; chop half of them, slice the other half of them
5 T. unsalted butter, divided
salt and pepper, to taste
2 T. + 1/3 c. Chardonnay (or other fruity white wine), divided (amounts are used separately)
~2-3 oz. crumbled tomato and herb goat cheese (I didn't measure)
2 boneless, skinless chicken breasts
~1 tsp. bottled minced garlic
~7 oz. low-sodium chicken broth (or stock; I will use stock next time)
~1 tsp. cornstarch, dissolved in ~ 1 tsp. water
splash of heavy cream
Directions:
1. In a large skillet, cook bacon over medium heat, stirring frequently, until starting to crisp. Remove bacon before it fully crisps, transferring to a paper towel lined plate. Pour rendered bacon fat into a heatproof cup/bowl and reserve.
2. In same skillet used for bacon, melt 1 T. of butter over medium heat. Add chopped mushrooms only (not the sliced!) to melted butter. Salt and pepper to taste, then cook for about 2-3 min, until mushrooms start to release their liquid. Add the 2 T. of Chardonnay to the pan and cook for additional 2-3 min, until liquid has nearly disappeared. Remove from heat, place mushrooms in a heatproof bowl.
3. Heat oven to 375°F (note to self: I used lower/non-convection oven for this).
4. Butterfly each chicken breast, then pound out to around 1/2" thickness. Lightly salt and pepper each all over.
5. With each chicken breast laying cut side up, top each with crumbled goat cheese, cooked chopped mushrooms, and bacon. Gently fold/close the chicken breasts with filling inside, then secure with butcher's string/twine.
6. Heat 1 T. of the butter over medium heat, along with around 1-2 T. of the reserved rendered bacon fat. Once heated, add the chicken breasts. Cook for around 2-3 min per side (should be starting to turn golden brown in a few spots). Remove from heat and transfer to a baking dish.
7. Cut the remaining 1 T. of butter in half. Place one half atop each chicken breast, then transfer dish to oven. Bake for 35 min, turning breasts over every 10-12 min.
8. Meanwhile, make the sauce. Melt 2 T. of butter in same skillet, over medium heat. Add sliced mushrooms and cook until mushrooms give their liquid and it has nearly disappeared. Stir in the 1 tsp. of minced garlic, followed by the 1/3 c. of Chardonnay.
9. Keep mixture at boil for 3 minutes, then stir in the chicken broth. Keep mixture boiling for 3 additional minutes.
10. Stir in dissolved cornstarch mixture and keep boiling for around 3-4 more minutes. Stir in splash of cream and cook until desired thickness is achieved.
11. Serve chicken breasts topped with sauce and enjoy!
No comments:
Post a Comment