Chicken Breasts Stuffed with Mushrooms, Cream, and Wine with Saffron
Main Dishes • European
Description
Chicken breasts stuffed with mushrooms, cream, and wine with saffron
Ingredients
- Oyster Mushrooms 20 oz
- Dry White Wine 5 tablespoons
- Vegetable Oil 5 tablespoons
- Spanish onions 1 piece
- Butter 5 oz
- Chicken fillet 2 pieces
- Cream 22% 5 oz
- Saffron a pinch
Step-by-Step Guide
Step 1
Pound the chicken breasts thinly and season with salt.
Step 2
Finely chop the oyster mushrooms and sauté with the onion in vegetable oil (2 tablespoons) with added black pepper.
Step 3
Place the mushrooms in the center of the pounded fillet, roll it into a cutlet, and secure it with string or a skewer.
Step 4
Heat 3 tablespoons of vegetable oil in a skillet and fry the chicken cutlets on each side until golden brown.
Step 5
In a saucepan, melt the butter. Pour in the cream and add the chicken. Bring the liquid to a boil, then add the wine and let it reduce slightly. Add the saffron, cover with a lid, and simmer until cooked through (about 15–20 minutes).
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!