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Stuffed chicken with mushrooms


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Rate this recipe 1.9/5 (60 Votes)


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


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


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.

Step 4

Once the chicken is cooked, unwrap and cut into thick slices. Accompany with the sauce, small vegetables or rice.

Bon appétit!

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