Chicken – How to Make French-Style Stuffed Chicken Breasts Recipe [Episode 142]

We don’t need to always serve the same chicken recipe. There are so many ways in which we can make something out of the ordinary and surprise our family or friends with a delicate and tasteful recipe. Today, I am making a French style stuffed chicken breasts with a Dijon mustard sauce to complete a flavorful and gorgeous recipe. I found this wonderful recipe in one of my favorite recipe books, “The Complete American’s Test Kitchen.”

Ingredients:
4 boneless and skinless chicken breasts, cut in the middle to make 8 portions
8 ounces or 227g white mushrooms, wiped clean and sliced thin
1 chopped white portion of a leek
1 cup or 250mL chicken broth
½ cup or 118mL dry white wine
3 tablespoons or 45mL vegetable oil
4 medium mashed garlic cloves
1 tablespoon or 3g minced fresh parsley
1 tablespoon or 15mL lemon juice
½ tablespoon or 4g mashed fresh thyme
Salt and black ground pepper to your taste

Sauce:
2 teaspoons or 10mL Dijon mustard
2 tablespoons or 56g room temperature butter
Salt and black ground pepper to your taste

Cut the breasts horizontally, stopping far enough from the edges to keep them attached.
Remove the extra meat from the breasts to make it part of the filling.
Cover with plastic wrap and pound them to stretch them thin.
Process all the trimmings in a food processor until smooth or pure like consistency; transfer the ground meat to a bowl.

In a skillet, pour ½ of the vegetable oil and sauté the mushrooms until golden brown (about 10 minutes).
Add other half of the oil to the gowned mushrooms and add the leek until soft (2 to 4 minutes).
Add the garlic and the thyme and stir for about 1 additional minute.
Transfer the mushroom mixture to the food processor; add the lemon juice and roughly chop.

Combine the mushroom mix with the ground chicken meat.
Add the parsley to the meat mixture.
Add salt and pepper.
Divide the mixture into 8 equal portions.

Spread the meat and mushrooms on to each breast portion.
Roll and tide with kitchen twin.
Sprinkle with salt and pepper.
In high temperature, in big frying pan, brown the chicken in a ¼ of vegetable oil.
Once all the sides are browned, add the chicken broth and the white wine.
Let it boil; once is boiling lower the temperature to medium and let it cook for about 15 minutes.
Remove the chicken from the pan leaving the liquid.

Make the sauce by mixing the mustard with the butter and black pepper.
Add the mustard sauce to the liquids in the frying pan.
Let it reduce until you notice the liquid is thick.

Pour the sauce just made with the mustard to the chicken.
Serve and spoon sauce over the chicken.

Serve with the French-style potato salad.

BUEN PROVECHO!

Link to the French-Style Potato Salad:

SOUNDTRACK
Hep Cats by Kevin MacLeod; licensed under a Creative Commons Attribution license /licenses/by/4.0/); Source:

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