Chicken Breast with Mushrooms and Sage
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 3 sprigs Sage
- 300 grams Porcini mushroom
- 2 Tbsps butter
- 1 Tbsp breadcrumbs
- salt
- peppers
- 4 Chicken breasts (each 130 grams)
- 100 grams green Bacon (thinly sliced)
- 50 milliliters white wine (such as Chardonnay)
- 100 milliliters Chicken broth
- 2 Tbsps Crème fraiche
Preparation steps
Peel onion and garlic and chop. Rinse sage, shake dry and pluck off leaves from stem. Chop half of leaves. Trim mushrooms, wipe with paper towels. Cut1-2 porcini mushrooms into slices and finely dice remaining mushrooms.
Preheat the oven to 180°C (approximately 350°F). Grease a roasting pan.
Heat 1 tablespoon butter in a pan. Sauté onion and garlic with diced mushrooms over medium heat for 4-6 minutes while stirring and then pour into a bowl. Add bread crumbs, mix and season with salt and pepper.
Rinse chicken breasts and pat dry. Pierce the end of each breast with a long knife leaving a hole for the filling. Stuff chicken breast with mushroom filling. Season chicken breast with salt and pepper, and top with remaining sage leaves. Wrap bacon strips tightly around each chicken breast. Fry chicken breasts in a hot frying pan for 2-3 minutes. Place chicken breasts into the roasting pan and continue to cook in the preheated oven for 25-30 minutes.
About 10 minutes before serving, heat 1 tablespoon butter in a frying pan and saute mushroom slices for 5 minutes and season with salt and pepper. Add sliced mushrooms to the roasting pan with the chicken. Deglaze pan with white wine and chicken broth. Add crème fraîche, stir, bring to a boil and season with salt and pepper. To serve, arrange stuffed chicken breast on a plate, cover with mushroom slices and sauce. Garnishif desired with sage leaves.
