Stuffed chicken with mushrooms

By Emmanuelle du blog Aux délices des papilles

0 shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 1.9/5 (60 Votes)

0 Picture

Coq au vin (chicken in red wine...

Ingredients

4 chicken or turkey cutlets, very thin
500g fresh mushrooms
1 small clove of garlic
Low fat single cream
Salt and pepper

Details

servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 15mins
Cost Budget Friendly

Preparation

Step 1

Clean and peel the button mushrooms, cut into quarters and fry in a pan with olive oil, making sure they drain all their water. Add the crushed garlic clove. Add 12.5 ml of single cream. Reduce and stir.

Step 2

Take the cutlets and put some mushrooms in the centre; salt and pepper and roll the cutlets in cling film and make a kind of white pudding. Don't use all the stuffing, the rest will be used to make the sauce.

Step 3

Cook the chicken rolls in simmering water for 10-15 minutes (make sure the little "packages" are tightly wrapped). To make the sauce, take the rest of the stuffing and return to the pan with a little chicken stock, and 12.5 ml of cream, salt and pepper and leave to reduce.
Blend finely to make the sauce.