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Chicken Breasts Stuffed with Chanterelle Mushrooms

Chicken Breasts Stuffed with Chanterelle Mushrooms
This is a perfect gourmet dish to serve in the fall. The wild rice is a symbol of fall, after all, and it combines perfectly with the chanterelle mushrooms to glamorize what might otherwise have been a very plain, very ordinary chicken dinner. Serve this with a Waldorf salad and some kind of apricot dessert.
Ingredients:

2 sprigs fresh parsley, washed, patted dry, and chopped
1 shallot, minced
2 tablespoons wild rice
2 boneless, skinless chicken breasts
1/4 pound fresh Chanterelle mushrooms, washed, trimmed, patted dry, and chopped
2 tablespoons butter
sea salt & freshly ground black pepper to taste
2 tablespoons extra virgin olive oil

Directions:

 

Cook the wild rice according to the package directions and drain thoroughly. Use a sharp knife to cut pockets into each chicken breast and set aside.

 

Melt the butter in a large skillet over medium to medium-high heat, then add the mushrooms and the minced shallot. Cook for five to seven minutes, or until the mushrooms are wilted and cooked through. Stir the mushrooms into the cooked rice, adding the chopped parsley. Season with salt and pepper to taste.

 

Fill the pockets in the chicken breasts with the mushroom mixture, securing them with a toothpick. Heat the olive oil in a skillet and cook the chicken breasts, covered, for about seven minutes on each side. Serve piping hot.

 

Products suggested for this recipe:

Chef's Salts of the World Sampler
Chef's Salts of the World Sampler

$27.95 $22.95 ends 10/1/2014

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