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Chicken Stuffed With Savory Duxelles (Mushroom Stuffing)

Moist and richly flavorful chicken. I make this stuffing ahead of time so I'm not rushing at dinner and can make some yummy sidedish

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • Preheat oven 400 degrees.
  • In skillet, heat 1 T oil.
  • Saute garlic and shallot 1 minute.
  • Add mushrooms, cook 4 minutes.
  • Add salt, pepper and white wine, cook 10 minutes.
  • Remove from heat and add parsley.
  • Pull back chicken skin, leaving attached at one end.
  • Salt and pepper each breast, then mound 1/3 c stuffing on each.
  • Pull the skin back over the stuffing and secure with toothpicks.
  • Place in roasting pan and drizzle with 1 T olive oil over the the top.
  • Roast until skin is golden brown, about 35 minutes.
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RECIPE MADE WITH LOVE BY

@JacquelineS
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@JacquelineS
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"Moist and richly flavorful chicken. I make this stuffing ahead of time so I'm not rushing at dinner and can make some yummy sidedish"
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  1. angie_pangie
    This was good, but perhaps a little too rich for my taste. I made this for Valentine's Dinner for my dh and I. I used boneless skinless breasts and rolled the stuffing into the center, securing it with toothpicks. Otherwise I made no changes. I would make this again, but would sub in chic broth for the wine, or perhaps half broth/half wine. I also think I would lightly roll the chicken breasts in an egg wash and bread crumbs, brown them slightly and then bake. Yummy! Thanks for a great recipe.
    Reply
  2. JacquelineS
    Moist and richly flavorful chicken. I make this stuffing ahead of time so I'm not rushing at dinner and can make some yummy sidedish
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