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 :

Notes :

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