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Pastry-encrusted chicken stuffed with mushrooms Reno Style

Recipe byNazzareno

170 g mushrooms, olive oil, 1 or 2 cloves of garlic, peeled & finely chopped, salt & freshly ground black pepper, 1 handful of fresh leaf parsley, chopped, 4 x 200 g skinless chicken breasts, 500 g puff pastry, 1 egg, beaten, 2 heaped tablespoons whole grain mustard, 1 large wineglass of white wine, 140 ml fresh cream

  2. Preheat the oven to 200°c.  Chop up the mushrooms – half rough and half fine.  To a hot pan, add a couple of spoons of olive oil and slowly fry the garlic with the mushrooms for about 10 minutes.  Season to taste and stir in the chopped parsley.  Allow to cool. Slit the chicken breast from the side and stuff the chicken breast with the cooled mushrooms. Using a little dusting of flour and a rolling pin, roll the pastry out to around 45 cm in length, 20 cm wide and just over 0.5 cm thick. [I used puffed pastry]  Slice into 4 pieces, lengthways, and wrap around each chicken breast.  Brush the pastry with a little egg, and cook in the preheated oven for 35 minutes.  While the chicken is cooking, put the mustard and white wine into a hot pan and allow reducing until you’ve cooked away the alcohol smell.  Add the cream and simmer until the sauce coats the back of a spoon, then remove from the heat and season to taste.  Slice each chicken breast in 3 and serve with a bit of sauce and a little drizzle of olive oil if you like. Serve with roasted Rosemarie potatoes and fresh steamed vegetables.




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