Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce Best Dishes
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Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce |
When you're shopping, try to find the smaller, greater appealing 10- to twelve-ounce bone-in, skin-on bird breasts. The 1-pound ones work best, too: Just provide them a good fist-pounding to flatten them a chunk earlier than stuffing (and you could want to split this size between visitors).
Ingredients :
- 1 ounce dried mushrooms (the form of your preference)
- 4 large garlic cloves
- 1 pound portobello or white mushrooms, wiped clean, stems trimmed, then coarsely chopped
- 1 teaspoon dried thyme leaves
- 2 tablespoons olive oil
- 6 ounces mild goat cheese
- 1 pinch Salt and pepper, to flavor
- ¼ cup honey
- ¼ cup balsamic vinegar
- 8 cut up pores and skin-on chicken breasts (10 to 12 ounces every), rib bones and excess fat trimmed away with poultry scissors, rinsed and patted dry
- 1 teaspoon cornstarch dissolved in
- 1 tablespoon water
Instructions :
Prep : | Cook : 8M | Ready in : |
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Notes :
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