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.
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