Chicken Breasts Stuffed With Wild Mushrooms

Name: Chicken Breasts Stuffed With Wild Mushrooms
Total time: 40 min
Yield: 4 servings
Ingredients: 2 whole chicken breasts, on the bone; 2 cups wild mushroom ragout (see recipe); 3 teaspoons porcini or olive oil; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon dry sherry; 1 cup mushroom broth; 4 thick slices of country bread

By Molly O'Neill

Total Time: 40 minutes
Rating: (0)
Comments: Read comments

Featured in: Earth Tones

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

2whole chicken breasts, on the bone
2cups wild mushroom ragout (see recipe)
3teaspoons porcini or olive oil
1teaspoon salt
½teaspoon freshly ground black pepper
1tablespoon dry sherry
1cup mushroom broth
4thick slices of country bread

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Preheat the oven to 450 degrees. Use a sharp knife to split the chicken breasts in half along the breastbone. Carefully stuff ¼ cup of the ragout under the skin of each breast. Place in a baking dish, rub each with ¼ teaspoon of porcini oil, season with salt and pepper and bake for 15 to 20 minutes.
Step 2
Deglaze the pan with the sherry, scraping to incorporate any bits of meat or skin. Add the broth and the remaining ragout, reduce temperature to 300 and return for 5 minutes.
Step 3
Meanwhile, drizzle the remaining oil on the bread, front and back, and toast on both sides.
Step 4
Remove the chicken from the pan and taste the juice. Adjust seasoning with additional salt and pepper. Place the chicken breast on top of the toasted bread. Spoon on the mushrooms and juice and serve.