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Stuffed chicken with mushroom sauce
Stuffed chicken with mushroom sauce

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A large selection of quick health snacks is easily available. Deciding to live a healthy way of life can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to stuffed chicken with mushroom sauce recipe. To cook stuffed chicken with mushroom sauce you only need 19 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Stuffed chicken with mushroom sauce:
  1. Prepare Stuffed chicken
  2. You need 4 chicken breasts
  3. You need to taste salt and pepper
  4. You need 2 tablespoons butter
  5. Provide 1.5 tablespoons canola or olive oil
  6. Provide 2 cups fresh baby spinach leaves
  7. Use 60 g cream cheese
  8. Take 1/2 cup dry white wine optional
  9. Use Mushroom sauce
  10. Prepare 1 tablespoon butter
  11. Get 2 tablespoons oil
  12. Use 250 g mushrooms (brown or white)
  13. You need fresh parsley
  14. Take 1 garlic cloves crushed
  15. Prepare 1/2 cup cream
  16. Use 1/2 cup milk
  17. You need 1 1/2 teaspoons corn flour/maizena
  18. Prepare 1-2 tablespoon lemon juice
  19. Provide to taste salt & pepper
Instructions to make Stuffed chicken with mushroom sauce:
  1. Stuffed chicken: In a pan heat the oil and butter. Add the baby spinach and cook until wilted. Let cool slightly.
  2. In a bowl mix the cream cheese, add the wilted spinach, salt and pepper.
  3. Cut pockets in the chicken breasts. Add approximately 1 tablespoon of cream cheese filling into the chicken breast pocket.
  4. In a pan heat oil and butter. Fry your chicken breast for 3-4 minutes on each side. Gently turning it around. (Optional: Add the wine to the pan for the last minutes or two and let is evaporate)
  5. Mushroom sauce: Chop the mushrooms in quarters. Chop the garlic clove finely.
  6. Heat the butter and oil. Add the quartered mushroom and chopped garlic. Fry until golden.
  7. Mix the cornflour with a bit of milk to form a paste, then add the rest of the milk. Add the cornflour milk and cream to the mushrooms. Lower the heat and gently simmer until it thickens. Season with salt and pepper.
  8. Serve hot and enjoy

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