Stuffed Chicken with Mustard Wine Sauce
4 boneless skinless chicken breasts
1 box puff pastry
2 cups mushrooms finely chopped (I ended up with about 3-4 Cups)
1/2 cup chopped fresh flat parsley (I used my Italian Parsley from my garden)
1-1/2 Tbsp olive oil
2 cloves minced garlic (HAHAHA! 5 cloves for me)
1/2 tsp salt
3 grinds of fresh pepper (used more than 3 grinds, we love pepper)
Preheat oven to 400F.
Thaw your pastry puff, if frozen.
In a pan, heat olive oil over medium heat. Saute mushrooms and garlic for 5 minutes. Add freshly chopped parsley, salt and pepper, and continue to saute for about 8-10 minutes. Set aside and cool.
Score Chicken breast with a knife making a pocket. Stuff all chicken breasts with mushroom mixture. (I added a slice of Olive Oil & Rosemary Rubbed Asiago cheese from Raleys that was on sale the other day…I had it and it sounded good to add, so I did!)
Roll out each puff pastry sheet to about 18×8 and cut down the middle making a total of 4 pieces. Place one breast on each pastry and roll up.
Place the breasts onto a parchment lined baking sheet.
Beat one egg and brush the outsides of each roll. Bake in 400F oven for 35-40 minutes.
While your chicken is baking start making the mustard wine sauce in a small pan.
MUSTARD WINE SAUCE
2 heaping (very heaping) Tbsp of whole grain prepared mustard (I used Raley’s brand Spicy Mustard with Horseradish)
1-1/2 cups of white wine (patooey…I love red wine, I didn’t get to do the one for you one for me thing)
1/2 cup of cream
Combine the first two ingredients in a small sauce pan and cook over medium heat, allowing the wine to reduce by 1/4. Turn to simmer and add cream. Allow to simmer for about 10-15 minutes.
I didn’t allow my sauce to reduce, me thinks…as it was a bit runny. BUT IT WAS DELICIOUS!
We had the stuffed chicken, green beans sauteed in olive oil and garlic, and apple sauce.