🍽️ Chicken breast stuffed with porcini mushrooms and sage

Name: Chicken breast stuffed with porcini mushrooms and sage
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 1 garlic clove; 3 sprigs sage; 300 g porcini mushrooms; 2 tbsp butter; 1 tbsp breadcrumbs; salt; pepper; 4 chicken breast fillets (approx. 130 g each); 100 g green bacon (in thin slices); 50 ml white wine (e.g. Chardonnay); 100 ml chicken broth; 2 tbsp crème fraîche

551 kcal · 30 min · 4 servings

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Ingredients

1 onion
1 garlic clove
3 sprigs sage
300 g porcini mushrooms
2 tbsp butter
1 tbsp breadcrumbs
salt
pepper
4 chicken breast fillets (approx. 130 g each)
100 g green bacon (in thin slices)
50 ml white wine (e.g. Chardonnay)
100 ml chicken broth
2 tbsp crème fraîche

Instructions

1. Peel the onion and garlic. Finely chop both ingredients. Wash the sage leaves and shake them dry. Pluck the leaves from the stems. Finely chop half of the sage leaves. Clean the porcini mushrooms and wipe them with kitchen paper. Slice one or two mushrooms. Finely dice the remaining mushrooms.
2. Preheat the oven to 180 degrees Celsius (convection mode). Grease a roasting pan or baking sheet with some fat.
3. Heat one tablespoon of butter in a pan. Sauté the onion, garlic, and diced mushrooms in it over medium heat for 4 to 6 minutes while stirring. Transfer the mixture to a bowl. Mix the breadcrumbs into the mushroom filling. Season the filling with salt and pepper.
4. Wash the chicken breast fillets and pat them dry. Pierce through the ends of the fillets with a long knife to create a pocket for the filling. Press the mushroom filling into the fillets. Season the chicken breasts all around with salt and pepper. Top the fillets with the remaining whole sage leaves. Wrap the fatty bacon strips tightly around the fillets. Fry the fillets all around in the pan over high heat for 2 to 3 minutes. Place the fillets in the prepared roasting pan. Cook them in the oven on the middle rack for 25 to 30 minutes.
5. About 10 minutes before serving, heat one tablespoon of butter in the pan (with the chicken drippings). Fry the mushroom slices in it for 5 minutes, turning them. Season the mushrooms with salt and pepper. Add the mushroom slices to the chicken fillets in the oven. Deglaze the pan with white wine and chicken broth. Stir in the crème fraîche. Bring the sauce to a boil. Season the sauce with salt and pepper. Plate the stuffed chicken breasts with the porcini slices and the sauce. Garnish with sage leaves if desired.

Nutrition per serving

kcal: 551
Protein: 54 g · Fett/Fat: 34 g · Carbs: 4 g