Doggy Bag featuring Stuffed Chicken in a Portobello Wine Sauce

Refreshing and Reinventing take home food. We started with left-over Cold Cuts and made Stuffed Chicken in a Portobello Wine Sauce.

Left-Over: Cold Cuts



  • 2 Medium Chicken Breast
  • 2 Portobello Mushrooms
  • 1 Cup Of White Wine
  • 1 Cup Of Chicken Stock
  • 1 Teaspoon Rosemary
  • 1/2 Cup Diced Onions
  • ½ Cup Butter
  • 3 Tablespoons Flour
  • 1/4 Cup Olive Oil


  1. Carefully butterfly chicken breasts, making sure not to cut all the way through.
  2. Place chicken breast on top, Placing another piece on top, Pound down the chicken with a meat tenderizer pound down to about a 1/4 Inch ???
  3. Place cold cuts at the center of the chicken.
  4. Dust edges of chicken with flour.
  5. Fold and press down, (set aside)
  6. In a frying pan Sautee Onions, Mushrooms and Rosemary
  7. Cook for about 2 minutes.
  8. Add 1 tablespoons of flour,  wine, chicken stock, salt and pepper.
  9. Cook for about 2 more minutes.Place chicken inside the sauce and cover cooking for 10 minutes on each side.
  10. A minute before serving add butter.

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