Mushroom-Stuffed Chicken with White Wine Sauce

Ruth's Bookmarkded Recipes

Oh. My. GOD! Sooooooo good. SOOOOOOO good! I don’t even have enough “O”s for how good this is. This is going into our “make this as often as possible” rotation. This is also a “bookmarked recipe”. I got the idea from Ruth’s Kitchen Experiments and decided to go through my bookmarks instead of doing something we’ve had before.

Things I did differently: I only added salt prior to adding filling; next time I won’t add any because the bacon added enough salt for us. I used thighs instead of breasts (we prefer thighs in this household). I used a whole small onion instead of a half of a medium. I served it with rice.

Mushroom-Stuffed Chicken with White Wine Sauce

INGREDIENTS

• 4 slices bacon, finely chopped
• 1/2 medium yellow onion, small dice
• 4 ounces crimini mushrooms, cleaned, destemmed, and small dice (about 1 1/2 cups)
• 1 teaspoon fresh thyme, minced
• 1/2 teaspoon fresh sage, minced
• 1 cup dry white wine
• 2 (10-ounce) boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/4 cup low-sodium chicken broth
• 1 tablespoon butter

INSTRUCTIONS

1. Heat oven to 350˚F, and arrange a rack in the middle. Heat a large, ovenproof frying pan over medium-high heat and add bacon. Cook, stirring occasionally, until bacon is crisp and browned, about 6 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate and set aside.
2. Return pan with bacon drippings to medium-high heat and add onion. Season with salt and freshly ground black pepper and cook until soft, about 2 minutes. Add mushrooms and herbs, and season again with salt and freshly ground black pepper. Cook, stirring occasionally, until tender, about 2 minutes. Add 1/2 cup of the wine and cook until all liquid is absorbed. Remove from heat to cool completely. Meanwhile, prepare chicken breasts.
3. Cut each breast in half horizontally. Place breasts on a cutting board in a resealable plastic bag or between two pieces of plastic wrap. Using a mallet or the bottom of a pan, pound chicken pieces to an even thickness, about 1/4 inch thick. Season chicken all over with salt and freshly ground black pepper.
4. Lay chicken breasts on a cutting board so the narrow end faces you. Stir reserved bacon into mushroom mixture and place 1/4 of the mixture halfway up each chicken piece. Fold the bottom piece of chicken up over the filling to enclose it, then roll into a tight cylinder. Use toothpicks to secure the rolls and repeat with remaining chicken and filling.
5. Heat the large ovenproof frying pan over medium-high heat and add olive oil. Once oil shimmers, place chicken in pan seam-side down and cook, undisturbed, until golden brown, about 4 to 5 minutes. Turn chicken pieces over then transfer pan to oven and cook until filling is warm and interior of chicken is white but still juicy, about 8 to 10 minutes.
6. Remove chicken to a clean plate and cover with foil. Place pan over medium-high heat, add remaining 1/2 cup wine and broth, and scrape up any brown bits stuck on bottom of pan (be careful, handle will be very hot). Cook over medium-high heat until alcohol is cooked off and sauce is reduced by half, about 4 minutes. Remove pan from heat, stir in butter, and season to taste with salt and pepper. Pour over chicken and serve.

I apologize for not taking a picture of it, but the smell made us SO HUNGRY we had to eat it immediately!