Stuffed chicken with mushrooms
By Emmanuelle du blog Aux délices des papilles
- 4 chicken or turkey cutlets
- very thin
- 500g fresh mushrooms
- 1 small clove of garlic
- Low fat single cream
- Salt and pepper
Level of difficulty Average
Preparation time 30mins
Cooking time 15mins
Cost Budget Friendly
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.
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.
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.
Once the chicken is cooked, unwrap and cut into thick slices. Accompany with the sauce, small vegetables or rice.