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
Ingredients:
- 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
Preparation:
- Carefully butterfly chicken breasts, making sure not to cut all the way through.
- 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 ???
- Place cold cuts at the center of the chicken.
- Dust edges of chicken with flour.
- Fold and press down, (set aside)
- In a frying pan Sautee Onions, Mushrooms and Rosemary
- Cook for about 2 minutes.
- Add 1 tablespoons of flour, wine, chicken stock, salt and pepper.
- Cook for about 2 more minutes.Place chicken inside the sauce and cover cooking for 10 minutes on each side.
- A minute before serving add butter.