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:

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.