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1
Preheat the oven to 400 degrees F.
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2
Place the chicken breast between sheets of plastic wrap and pound, with the flat side of a meat mallet to 1/4-inch thickness.
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3
Pat dry with paper towels.
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4
Place 1 ball of mushroom stuffing along 1/2 of each chicken piece.
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5
Tuck the short ends in and, starting at 1 long side, roll up the chicken into a tight cylinder.
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6
Fasten with toothpicks.
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7
Season with salt and pepper.
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8
In a large, non-stick skillet, heat the oil over high heat.
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9
Add the stuffed chicken and cook, turning, until brown on all sides, 3 to 4 minutes.
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10
Remove from the heat and place in the oven.
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11
Bake until cooked through, about 7 minutes.
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12
Alternately, cover the skillet and cook over low heat until the chicken is cooked through, about 6 minutes.
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13
Remove from the oven.
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14
Transfer the chicken to a plate and cover to keep warm.
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15
Add the shallots to the pan juices and cook, over medium heat until soft, about 3 minutes.
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16
Add the garlic and thyme and cook, stirring, for 30 seconds.
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17
Add the Madeira and bring to a boil.
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18
Cook, stirring, until reduced by half, about 2 minutes.
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19
Add the chicken stock, return to a boil, and cook, until reduced by half, about 6 minutes.
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20
Add the chicken and any juices to the pan and cook until the chicken is warmed through, about 1 minute.
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21
Serve with Braised Celery.
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22
Heat the oil in a large, heavy skillet over medium-high heat.
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23
Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize.
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24
Add the shallots and garlic, and cook, stirring, for 30 seconds.
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25
Add the wine and cook, stirring to loosen any browned bits in the pan, and until the liquid has almost all evaporated, about 2 minutes.
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26
Remove from the heat and transfer the mushrooms to the bowl of a food processor.
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27
Add the cheese, bread crumbs, parsley, basil, and oregano, and process on high speed to a thick paste.
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28
Transfer to a bowl and divide into 4 equal portions.
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29
Roll each into firm balls and use to stuff the chicken breasts.
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30
In a large, non-stick skillet, add the olive oil, onions, garlic, and celery.
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31
Add the chicken broth, Vermouth, bay leaf, salt, and pepper, and bring to a boil.
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32
Reduce the heat to low and cover.
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33
Simmer, turning once, until the celery is tender, about 30 minutes.
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34
Remove from the heat and transfer the celery to serving plates.
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35
Spoon a little cooking liquid over each serving, and sprinkle with the parsley and toasted walnuts.
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36
Serve.
