Chicken, Mushrooms and More Mushrooms

This particular day we had been shopping at Williams-Sonoma and I bought some kitchen twine (amongst other goodies).  I know this is super cheesy, but I was so excited about the kitchen twine that I just had to cook something that night using it!  I found a recipe that was chicken rolled up with goat cheese and mushrooms and topped with a mushroom sauce.  We served it with asparagus and potato gratin.  Yum!

Put some baby bella mushrooms in a food processor (around 7-8 cleaned mushrooms).

Pulse into tiny bits.

Melt some butter in a small skillet.

Add the mushroom bits to the melted butter.

Add a little bit of onion and garlic to the mushrooms (I used just 1/4 C of onion and about 2 cloves of garlic).

Cook until all of the liquid is absorbed.  I know the color looks kind of iffy, but ignore that haha.  This mushroom mixture will be for the stuffing.  Set a side.

For the sauce, clean off and de-stem some beautiful and delicious shiitakes.  Because of this sauce, shiitakes are my current favorite mushroom! 

Slice the shiitakes.

To prepare the chicken, cover the breasts with plastic wrap and pound until thin.

Next, spread the goat cheese over one side of each chicken breast.

Saute the shiitakes in some butter and cook for a bit.

Next, add some chicken stock and white wine.

To the chicken, add the mushroom stuffing.

Then carefully roll up each chicken breast length-wise.

Just a pic of Marty rolling up more chicken :)

And now time for the kitchen twine!  Tie up each breast with 2 pieces of twine...

...like this!

In a non-stick pan, sear the chicken in some olive oil.

Yummy.

When the chicken is cooked, place on a cutting board and slice each breast until around 1 inch pieces.  Oh yeah, don't forget to take the twine off :)

Serve with the shiitake sauce and enjoy!

Recipe:

7-8 baby bella mushrooms, cleaned
3 TBSP unsalted butter
1/4 C onion, diced
2 garlic cloves, minced
1 1/2 C fresh shittakes, cleaned
about 6 oz goat cheese, softened
1/4 C white wine
1/4 C chicken stock
4 chicken breasts
2 TBSP olive oil

Put the baby bella mushrooms in a food processor and pulse into tiny bits.  Melt 2 TBSP butter in a small saute pan and add the mushrooms and the onion and garlic.  Saute until the liquid has been absorbed, season with S&P and set aside.

Next, place the chicken on a cutting board and cover with plastic wrap.  Flatten each breast until thin.  Then spread the goat cheese on one side of each chicken breast.  Next, put some of the mushroom mixture on each breast and roll each on up length wise and tie with kitchen twine.

In a medium size skillet, add the olive oil and add the shiitake mushrooms.  Let them cook for a few minutes.  Then add the white wine and chicken stock.  Let the liquid reduce then take the pan off the heat.  Add the remaining 1 TBSP of butter into the pan.  Stir until the sauce is nice and glossy.  Set aside.

Heat a non-stick pan of medium high heat with olive oil.  Add the chicken breasts and saute until golden brown and cooked on all sides, turning of course!  When the chicken is done, remove the twine and serve with the sauce on top.  Garnish with parsley if you want.

Enjoy!