Mushroom Stuffed Chicken Breasts, Pan Sauce, Braised Celery

Recipe Ingredients

4		Boneless skinless chicken breast halves
		Shiitake Mushroom Stuffing - (listed below)
1/2 cup	73g / 2.6oz	Finely-chopped shallots
1 teaspoon	5ml	Minced garlic
1 tablespoon	15ml	Chopped fresh thyme
1/4 cup	59ml	Madeira
2 cups	474ml	Chicken stock
		Braised Celery
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Yellow onion - thinly sliced (medium)
2 teaspoons	10ml	Minced garlic
1		Celery - ends trimmed,
		And cut into 4" lengths
1 1/2 cups	355ml	Chicken broth
1/2 cup	118ml	Vermouth
		= (or dry white wine)
1		Bay leaf
1/4 teaspoon	1.3ml	Finely-ground black pepper
1/4 teaspoon	1.3ml	Salt
2 tablespoons	30ml	Minced parsley
2 tablespoons	30ml	Lightly-toasted chopped walnuts
		Shiitake Mushroom Stuffing
1 tablespoon	15ml	Olive oil
12 oz	340g	Assorted mushrooms - stems trimmed,
		And coarsely chopped
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 tablespoons	30ml	Minced shallots
2 teaspoons	10ml	Minced garlic
2 tablespoons	30ml	Dry white wine
2 tablespoons	30ml	Freshly-grated Parmesan
2 tablespoons	30ml	Dried fine bread crumbs
2 teaspoons	10ml	Chopped fresh parsley
1 1/2 teaspoons	7.5ml	Chopped fresh basil
1 teaspoon	5ml	Chopped fresh oregano

Recipe Instructions

Preheat the oven to 400 degrees.

Place the chicken breast between sheets of plastic wrap and pound, with the flat side of a meat mallet to 1/4-inch thickness. Pat dry with paper towels.

Place 1 ball of mushroom stuffing along 1/2 of each chicken piece. Tuck the short ends in and, starting at 1 long side, roll up the chicken into a tight cylinder. Fasten with toothpicks. Season with salt and pepper.

In a large, non-stick skillet, heat the oil over high heat. Add the stuffed chicken and cook, turning, until brown on all sides, 3 to 4 minutes. Remove from the heat and place in the oven. Bake until cooked through, about 7 minutes. Alternately, cover the skillet and cook over low heat until the chicken is cooked through, about 6 minutes.

Remove from the oven. Transfer the chicken to a plate and cover to keep warm. Add the shallots to the pan juices and cook, over medium heat until soft, about 3 minutes. Add the garlic and thyme and cook, stirring, for 30 seconds. Add the Madeira and bring to a boil. Cook, stirring, until reduced by half, about 2 minutes. Add the chicken stock, return to a boil, and cook, until reduced by half, about 6 minutes.

Add the chicken and any juices to the pan and cook until the chicken is warmed through, about 1 minute. Serve with Braised Celery.

For the Shiitake Mushroom Stuffing: Heat the oil in a large, heavy skillet over medium-high heat. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the wine and cook, stirring to loosen any browned bits in the pan, and until the liquid has almost all evaporated, about 2 minutes. Remove from the heat and transfer the mushrooms to the bowl of a food processor. Add the cheese, bread crumbs, parsley, basil, and oregano, and process on high speed to a thick paste.

Transfer to a bowl and divide into 4 equal portions. Roll each into firm balls and use to stuff the chicken breasts. (Makes about 1 cup)

For the Braised Celery: In a large, non-stick skillet, add the olive oil, onions, garlic, and celery. Add the chicken broth, Vermouth, bay leaf, salt, and pepper, and bring to a boil. Reduce the heat to low and cover. Simmer, turning once, until the celery is tender, about 30 minutes.

Remove from the heat and transfer the celery to serving plates. Spoon a little cooking liquid over each serving, and sprinkle with the parsley and toasted walnuts. Serve.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F02) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.