Stuffed Breast of Chicken with Mushroom Sauce

Name: Stuffed Breast of Chicken with Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole chicken breasts, cut in half, boned, and poached in butter; 3 cups sliced mushroom caps, sauteed (reserve the stems); 1 1/2 tablespoons finely chopped onion; 2 tablespoons chopped parsley; 1/4 cup dried bread crumbs; 1/4 cup heavy cream; Salt and freshly ground black pepper; Flour for dredging; Finely rolled cracker crumbs; 2 eggs, beaten; Fresh bread crumbs; 10 tablespoons clarified butter for frying; 8 tablespoons butter; 1/2 cup flour; 1/2 cup milk, scalded; 1/4 cup heavy cream; 2 cups rich chicken stock; 1/4 cup or more Madeira

Servings: persons

4 whole chicken breasts, cut in half, boned, and poached in butter
3 cups sliced mushroom caps, sauteed (reserve the stems)
1 1/2 tablespoons finely chopped onion
2 tablespoons chopped parsley
1/4 cup dried bread crumbs
1/4 cup heavy cream
Salt and freshly ground black pepper
Flour for dredging
Finely rolled cracker crumbs
2 eggs, beaten
Fresh bread crumbs
10 tablespoons clarified butter for frying
8 tablespoons butter
1/2 cup flour
1/2 cup milk, scalded
1/4 cup heavy cream
2 cups rich chicken stock
1/4 cup or more Madeira

1
Cut a pocket in each of the cooked chicken breasts.
2
Prepare a filling with two-thirds of the sauteed mushrooms, the onion, parsley, dried bread crumbs, heavy cream, and salt and pepper to taste.
3
Stuff the breasts with this mixture.
4
Flour the stuffed breasts, roll in fine cracker crumbs, dip in beaten egg seasoned with salt and pepper, and finally roll in fresh bread crumbs.
5
Quickly brown in clarified butter.
6
Prepare the sauce: Cook the reserved mushroom stems in water to cover for 10 minutes.
7
Strain and set aside.
8
Melt the butter in a saucepan, and blend in the flour.
9
Cook for a minute or two, then add the scalded milk, heavy cream, and chicken stock.
10
Cook, stirring constantly, till well thickened.
11
Add 1/2 cup of reserved mushroom liquor, the remaining sauteed mushrooms, and the Madeira.
12
Correct the seasoning.
13
Stir until blended and heated through.

1107

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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 18 ingredients. The key ingredients include: 4 whole chicken breasts, cut in half, boned, and poached in butter, 3 cups sliced mushroom caps, sauteed (reserve the stems), 1 1/2 tablespoons finely chopped onion, 2 tablespoons chopped parsley, and more.

Yes, Stuffed Breast of Chicken with Mushroom Sauce 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!