Bacon-Wrapped Mushroom-Stuffed Chicken with White Wine Cream Sauce

The Veggie Stuffed Chicken Breasts recipe combines tender chicken breasts stuffed with a savory mushroom and onion mixture, wrapped in crispy bacon, and served with a creamy white wine sauce. Here’s a detailed exploration of the recipe:

Ingredients:

• 8 boneless chicken breasts
• 8 slices of bacon
• 1 tablespoon butter
• 2 onions, finely chopped
• 8 ounces mushrooms, finely chopped
• 1/2 cup chopped chervil
• 2 tablespoons butter (for sauce)
• 1 shallot, finely chopped
• 1 cup dry white wine
• 1 cup heavy cream

Nutrition Facts:

• Calories per serving: 507.7
• Total Fat: 38g
  • Saturated Fat: 16g
• Cholesterol: 157.5mg
• Sodium: 357.2mg
• Carbohydrates: 3.8g
  • Fiber: 0.4g
  • Sugar: 1.2g
• Protein: 35.4g

Recipe Instructions:

1. Prepare the Veggie Stuffing:

   Related Articles

   • 
     Spiced Indian Chai Delight: Homemade Tea & Smoothie Recipe
   • 
     Savory Cheeseburger Chowder: A Hearty Soup Delight 🍔🥣
   • 
     Mexican Fiesta Bell Pepper Bake
   • 
     Golden Butterscotch Bliss: Chewy Nestle Brownie Delight
   • In a pan, melt 1 tablespoon of butter over medium heat.
   • Sauté the finely chopped onions until softened.
   • Add the mushrooms and cook for about 2 minutes until they start to soften.
   • Stir in the chopped chervil and season with salt and pepper to taste.
   • Set aside to cool slightly.

2. Prepare the Chicken:

   • Preheat your oven to 350°F (175°C).
   • Pat dry the chicken breasts with paper towels.
   • With a sharp knife, cut a lengthwise pocket into each chicken breast.
   • Stuff each chicken breast pocket generously with the prepared veggie mixture.

3. Wrap with Bacon and Bake:

   • Wrap each stuffed chicken breast with one slice of bacon, spiraling it around.
   • Place the chicken breasts on a baking tray with the bacon ends facing down.
   • Bake in the preheated oven for 15-20 minutes, or until the chicken is fully cooked through and the bacon is crispy.

4. Prepare the White Wine Sauce:

   • While the chicken is baking, prepare the sauce.
   • In a saucepan, melt 2 tablespoons of butter over medium heat.
   • Sauté the finely chopped shallots until translucent.
   • Add the dry white wine to deglaze the pan, scraping up any browned bits.
   • Allow the wine to reduce by three-quarters.
   • Stir in the heavy cream and cook for about 2 minutes until the sauce thickens slightly.
   • Season the sauce with salt and pepper to taste.

5. Serve:

   • To serve, place each cooked chicken breast on a serving plate.
   • Spoon the creamy white wine sauce over each chicken breast.
   • Garnish with additional chopped chervil if desired.
   • Serve immediately and enjoy your Veggie Stuffed Chicken Breasts!

This recipe combines the richness of chicken and bacon with the earthy flavors of mushrooms and onions, elevated by the creamy white wine sauce. It’s perfect for a special dinner or anytime you want to impress with a delicious, flavorful dish that’s sure to satisfy.