Chicken Breast stuffed with Paprika Mushroom sauce
Sometimes I find myself thinking how else a chicken breast can be made? When you keep making the same dishes it can get a bit boring. If you are a mushroom lover you will find this creation absolutely delicious. The picante mushroom sauce gives an extra kick to this amazing dish. The only problem is that somehow I just never make enough :)
Ingredients:
2 chicken breasts
1 box baby portobello mushrooms
1 medium size onion
hungarian paprika
dijon mustard
black crushed pepper
salt
ground caraway seed
bouillon
white wine
cooking oil
toothpicks
Instructions:
cut up your onions really fine
in a frying pan on the top of the stove put 2 - 3 tablespoon of cooking oil ( I prefer grape seed oil) and heat it on medium heat
once it’s hot add in your onions and start sauteeing this for a few minutes until slightly brown
cut up the mushrooms into really small pieces (save about 5 pieces on the side)
when the onion is slightly brown pull it off to the side and add in 2 teaspoons of hungarian paprika and mix it together. Add in 1/2 of a cup white wine and stir it and you can put it back on medium heat
add in your mushrooms, 1/2 of a teaspoon bouillon, 1/2 of a teaspoon crushed black pepper and 1/2 of a teaspoon ground caraway and stir it
sautee this for about 10 minutes until mushrooms are soft
in the meantime cut up your chicken breasts. Each one in half and tenderize it until you get a really nice larger piece.
start heating up the oven with a skillet inside
spread mustard on one side of the chicken breast and make sure this entire side is covered with a thin layer
put a pinch of salt, pinch of black pepper then with a spoon add the mushroom mix in the middle of the chicken breast. Once you did this part, fold the chicken breast and secure it with a few toothpicks
put each pieces into the already hot skillet and bake this for about 15 minutes. Before you remove it from the oven make sure chicken is fully cooked.
you will have quite a bit of mushroom left, add this into a blender and blend it really smooth
poor it back into a pan or a pot and cut pf the 5 mushrooms we kept into thin slices
add 1/2 of a teaspoon chili cause and stir it, cook it for a few minutes and it should be done
I served this dish with rice and a small spinach salad on the side. Place the chicken on the dish from the oven and put a few tablespoons of mushroom sauce on top of the chicken. You can add a little sour cream if you wish.
Bon Apetit!