Today marks my 16 year wedding anniversary. The reason I decided to post this recipe today is because this was the chicken dish I made the first time I invited my wife over for dinner when we were dating. In our home, over the years, this dish has been affectionately come to be called “Jonathan Chicken” (NOTE: not because I’m self absorbed - although many may claim this). Although, that’s what we call it around our house, you can just refer to this as Boneless Chicken Breasts Stuffed with Mushrooms. However, maybe for the purpose of today’s post, we can all call it “Aileen and Jonathan” Chicken!!! The beauty of this dish is that it adds layers of flavor on what might be otherwise boring old boneless chicken breasts. Because the chicken is braised in a Sherry Wine sauce, it also tends to be very moist. We often cook this dish and serve it with a rice dish (either plain or pilaf) and a vegetable - making it a great meal that seems a little fancier than it really it is!
For the Mushroom filling:
2 Large shallots
1 Clove garlic
1 Cup White button mushrooms sliced
1 Tablespoons Extra virgin olive oil
1/4 Cup medium dry / dry sherry (I like to use a medium dry amontillado, but any dry sherry works well)
Kosher salt (to taste)
Black pepper (to taste)
Preheat the oven to 350 degrees F and begin to prepare the filling. In a small sauté pan on medium flame, add olive oil. Sauté the shallots, garlic, and mushrooms and season with salt and fresh ground black pepper. When nearly finished sautéing (when the shallots are clear and and the mushrooms have softened) add the sherry and continue to cook for an additional 12- 3 minutes. Remove the cooked mixture from the burner and set aside to cool.
Prepare the Sherry Wine Sauce
2 Cups water
1 Tablespoons powdered chicken consommé bouillon (or chicken base)
1/2 Cup sherry (same that you used for the mushroom filling).
NOTE: If you don’t have sherry in the pantry, you can substitute any dry white wine like vermouth or madeira (not sweet). Alternatively, if you can substitute sherry with a 1:1 ratio of a white wine with apple cider or apple juice. Boil water and pour into a large measuring cup. Added powdered bullion into the water and stir until completely dissolved. Add sherry to the chicken consommé and stir.
Prepare the Chicken
4 Whole boneless, skinless chicken breast cutlets, butterflied and pounded thin (like you were making chicken parmesan or chicken marsala)
1/4 Cup white button mushrooms (sliced)
3 Tablespoons Fresh parsley, chopped (dried parsley can be substituted.
1 Teaspoon Sweet paprika
Butterfly the chicken breast, cut them in half lengthwise, and lay them out on a large cutting board or other food preparation surface. This will also become your assembly area for the chicken. Spoon an equal amount of the mushroom filling into each chicken breast. Sprinkle a little bit of parsley on top of the filling. Starting at one and of the chicken breast, roll up each breast around the filling mixture. Place each of rolled up chicken breasts into a baking dish that is large enough to hold all of the breasts (not too large though - you basically want to nestle the rolled up chicken breasts against one another to keep them rolled together (no need to use any toothpicks). Pour the Sherry wine sauce on top of the rolled up chicken breasts. Sprinkle the sliced mushrooms around the chicken and sprinkle each chicken rollup with paprika and the remaining parsley. Don’t worry if there looks like a lot of liquid in the baking dish - this is going to make a great sauce you can serve on the side for on top of the chicken and rice dish you serve on the side. Place baking dish into the oven and bake / braise uncovered for 45 minutes. As always Best Regards and Bon AppetIT!
The I.T. Gourmet
Comentários