Chicken Stuffed With Savory Duxelles Recipes

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CHICKEN STUFFED WITH SAVORY DUXELLES (MUSHROOM STUFFING)



Chicken Stuffed With Savory Duxelles (Mushroom Stuffing) image

Moist and richly flavorful chicken. I make this stuffing ahead of time so I'm not rushing at dinner and can make some yummy sidedish

Provided by JacquelineS

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 teaspoon garlic, minced
1 shallot, minced
1 lb button mushroom, finely chopped
salt
pepper
1/4 cup dry white wine
1/4 cup parsley, chopped
2 whole chicken breasts, with skin, split

Steps:

  • Preheat oven 400 degrees.
  • In skillet, heat 1 T oil.
  • Saute garlic and shallot 1 minute.
  • Add mushrooms, cook 4 minutes.
  • Add salt, pepper and white wine, cook 10 minutes.
  • Remove from heat and add parsley.
  • Pull back chicken skin, leaving attached at one end.
  • Salt and pepper each breast, then mound 1/3 c stuffing on each.
  • Pull the skin back over the stuffing and secure with toothpicks.
  • Place in roasting pan and drizzle with 1 T olive oil over the the top.
  • Roast until skin is golden brown, about 35 minutes.

Nutrition Facts : Calories 352.3, Fat 20.6, SaturatedFat 4.8, Cholesterol 92.8, Sodium 100.7, Carbohydrate 5.4, Fiber 1.3, Sugar 2.1, Protein 34

DUXELLES



Duxelles image

Use this mushroom spread to make our Easy Beef Wellington.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

1 pound portobello mushrooms
2 tablespoons unsalted butter
1/4 cup finely chopped shallot
1/4 cup heavy cream
3 tablespoons dry sherry or Madeira
2 tablespoons finely chopped fresh flat-leaf parsley
2 teaspoons coarsely chopped fresh thyme
Coarse salt and freshly ground pepper

Steps:

  • Trim ends of portobello mushrooms. Break stems and caps into small pieces. Finely chop mushrooms in a food processor. Squeeze dry in a clean kitchen towel.
  • Melt unsalted butter in a medium skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, 2 to 3 minutes. Add mushrooms, and cook, stirring often, until beginning to brown, 5 to 6 minutes.
  • Remove from heat. Stir in heavy cream, dry sherry or Madeira, parsley, and fresh thyme; season with coarse salt and freshly ground pepper. Let cool.

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