Herb-Mushroom Stuffed Chicken
Prep time:
15 minutesCooking time:
40 minutesYou can save both money and calories by substituting 1/2 cup whole milk, even 1% milk, mixed with 11/2 teaspoons cornstarch for the 1/2 cup whipping cream called for in the recipe.
Ingredients
Serves 4
- 1 chicken, quartered (about 5 pounds)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 mushrooms
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried tarragon
- 1/4 teaspoon dried thyme
- 3 tablespoons butter or margarine, softened, divided
- Juice of 1/2 lemon (about 1 tablespoon)
- 1/4 cup white wine
- 1/2 cup whipping cream
Directions
1
Preheat oven to 375°F. Sprinkle chicken with salt and pepper. Chop mushrooms and combine with green onions, parsley, tarragon, thyme, 1 tablespoon butter and lemon juice; mix well.
2
Pull back the skin of each chicken piece about halfway. Place 2 tablespoons of the mixture under skin. Spread evenly.
3
Melt remaining butter in an ovenproof skillet over high heat. Sauté chicken, turning once, until browned, about 10 minutes. Place skillet in oven. Bake until chicken is cooked through, about 25 minutes.
4
Place chicken on a platter. Drain most of drippings from skillet. Add wine to skillet. Cook, stirring, until nearly evaporated. Add cream. Cook, stirring, for 1 minute. Serve sauce with chicken.
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Cookin' xpress!
Cookin' xpress!
If your skillet's handle is not ovenproof, you can wrap it with two layers of heavy-duty aluminum foil to make it heatproof up to 375°F.
Great Pairings
Puffed Potatoes
Budget-conscious cooks can try medium-grade or pure olive oil as a substitute for the butter called for in this recipe. As a bonus, the olive oil will give these potatoes a wonderful flavor.
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