Thursday, October 20, 2011

Chicken Breast Stuffed with Mushroom Duxelles

I dreamed this one up this week.  Serves two. You need to plan on some time to saute the mushrooms to the desired doneness.
This is eight ounces of crimini mushrooms brushed off and chopped very fine.  Below is what they look like when finished.
Maybe 1/5 to 1/4 left and they are "browned" very nutty flavor.
The rest is pretty straightforward.

Four boneless chicken thin cutlets
Stuff and roll cinching up with a toothpick
Roll in flour, dip in egg and roll in plain breadcrumbs.  I try to let them sit for 15 min or so and then re roll them in breadcrumbs.
Saute in olive oil with one tablespoon of butter

For the sauce

1T butter melted in pot
1T flour
Let them cook a little but you want them to stay whiteish
Add some white wine
Add some cheese
A few grates of nutmeg
Stir constantly until pulled together

Served it with an acorn squash that was roasted with some butter, brown sugar and a couple of grates of nutmeg.

Was really good!

Happy Eating!

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