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Sara Salame

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Recipe

Stuffed Chicken with Mushrooms

40 mins
Low
23
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Try this chicken recipe stuffed with mushrooms, an exquisite combination with a creamy chipotle sauce. The whole family will love it.
Learn more about Sara Salame

Ingredients

4 portions
  • 4 boneless chicken breasts, flattened
  • 300 grams mushroom
  • 1/2 onions, girl, finely chopped
  • 1 clove garlic
  • 4 leaves epazote, chopped
  • 1 Philadelphia® cream cheese, party in two
  • 1 teaspoon chicken consommé
  • 3 chipotle chilies
  • 1/2 onions, in large picture
  • 2 tablespoons margarine
  • 1 clove garlic, chopped
  • Water, necessary amount
  • 2 tablespoons milk cream
  • salt, necessary amount

Preparation

Fry the onion and chopped garlic with a little oil until well-seasoned. Add the mushrooms and cook over high heat for 4 more minutes. Season with chicken broth and set aside.
Season the breasts with a pinch of chicken broth. Soften half of the cream cheese and spread it to the breasts. Stuff the breasts with the mushrooms and wrap them with aluminum foil until they are tight. Cook in a pot with chicken broth for 25 minutes.
In a pan with the melted margarine, fry the onion in squares and chopped garlic until nicotine. Add the chipotle peppers and cook for 3 minutes. Blend with remaining cream cheese, cream and cube of chicken broth, strain and return to skillet over low heat until thickened. Let's not forget to season the sauce.
Serve on a plate the breast cut in medallions and bathe with the sauce.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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