Shitake Stuffed Breast of Chicken with Creamed Leek

1. 1

   Clean the chicken breasts from bone or fat.

2. 2

   Use a knife to make a cut into the middle.

3. 3

   In a skillet heat up olive oil until hot.

4. 4

   Add your mushrooms and onion saute for a minute.

5. 5

   Add the thyme, let fry a few seconds more, then add your white wine.

6. 6

   Let it cook into the mushrooms until pan is nearly dry.

7. 7

   Add salt and pepper.

8. 8

   Pour into a bowl and let cool.

9. 9

   Push it into your chickens and close the end with a toothpick.

10. 10

    Fry the breasts all around to give a nice color.

11. 11

    Put them in the oven at 180C for about 10-12 minutes.

12. 12

    While they are in the oven, saute your leek until soft in butter at medium heat.

13. 13

    Add the cream and milk; let reduce for about 5 minutes until it thickens.

14. 14

    Add salt and pepper.

15. 15

    Put on a plate, cut through your chicken to show the stuffing.

16. 16

    Don't forget to remove the toothpick, and put on top of the creamed leek.

* Per serving · 4 servings · Values may vary.

No additional tips available.