Chicken Breasts With Stuffed Mushrooms Recipe

Name: Chicken Breasts With Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None double chicken breasts on the bone with skin (each about 14 oz); 4 tbsp oil; 1/2 cup clear stock; 1 None onion, peeled and finely chopped; 8 None large mushrooms, with the stems removed and finely chopped; 1/2 cup cream cheese; 1 None egg yolk; 3/4 cup heavy cream; 1 stalk tarragon, half finely chopped; 1 pinch grated nutmeg; 1 None orange, 1 half juiced and zested, the other sliced; 1-2 tbsp cornstarch; 2 tbsp orange marmalade

Servings: persons

2 None double chicken breasts on the bone with skin (each about 14 oz)
4 tbsp oil
1/2 cup clear stock
1 None onion, peeled and finely chopped
8 None large mushrooms, with the stems removed and finely chopped
1/2 cup cream cheese
1 None egg yolk
3/4 cup heavy cream
1 stalk tarragon, half finely chopped
1 pinch grated nutmeg
1 None orange, 1 half juiced and zested, the other sliced
1-2 tbsp cornstarch
2 tbsp orange marmalade

1
Preheat the oven to 400u00b0F. Put the seasoned chicken breasts in a small baking dish and sprinkle them with 2 tbsp of oil. Roast them for about 25 mins. Once the skin begins to brown, pour the stock over the chicken, basting regularly.
2
Heat the remaining oil in a frying pan and saute the onion and mushroom stems until any liquid has evaporated. Set the mixture aside to cool slightly. Mix the cream cheese with the egg yolk and 2 tbsp of cream. Stir in the onion and mushroom mixture, the chopped tarragon and nutmeg. Fill the mushrooms tops with the mixture and place on a greased baking sheet. Take the chicken from the oven and leave it to rest. Bake the mushrooms for 20 mins on the middle rack of the oven.
3
In a saucepan, mix the chicken juices, orange juice and the remaining cream and bring them to a boil. Stir in the cornstarch and bring it to a boil again. Cut the chicken from the bones. Spread marmalade over the skin and sprinkle them orange zest. Put the chicken on the baking dish with the mushrooms for the last 6-8 mins of the cooking time. Serve the chicken and the stuffed mushrooms on a plate with the sauce. Sprinkle with tarragon leaves and garnish with orange slices.

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 None double chicken breasts on the bone with skin (each about 14 oz), 4 tbsp oil, 1/2 cup clear stock, 1 None onion, peeled and finely chopped, and more.

Yes, Chicken Breasts With Stuffed Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Breasts With Stuffed Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions