[ Chicken Recipes ] STUFFED CHICKEN ROLLS WITH MUSHROOM SAUCE

[ Chicken Recipes ] STUFFED CHICKEN ROLLS WITH MUSHROOM SAUCE



STUFFED CHICKEN ROLLS WITH MUSHROOM SAUCE

1 Tablespoon unsalted butter
8 oz. fresh whole mushrooms
1/2 cup unsalted cashews, toasted
1/4 cup finely chopped carrots
1/4 cup finely chopped onions
1/8 teaspoon pepper
2 whole boneless chicken breasts

Mushroom sauce:
1 1/2 Tablespoons unsalted butter
1/4 cup chopped onion
1 Tablespoon flour
3/4 cup milk
1 Tablespoon dry white wine
dash salt to taste

Preheat oven to 350° F. Lightly grease an 8 or 9-inch square pan.
Chop enough mushrooms to equal 1/3 cup. Slice remaining mushrooms,
reserve for sauce. In medium skillet, melt 1 tablespoon butter. Stir
in 1/3 cup chopped mushrooms, nuts, carrot, onion and pepper. Sauté
until vegetables are tender, about two minutes. Remove skin from
chicken breast, cut each in half. Pound each between waxed paper to
1/4 inch thickness. Place 1/4 of vegetable mixture on center of each
chicken piece, roll up and secure with toothpick. Lightly brown each
roll in nonstick skillet, place in prepared pan. Bake uncovered at
350° F for 35 to 40 minutes. Serve with mushroom sauce.

Mushroom Sauce: In medium skillet, melt butter. Sauté sliced
mushrooms and onions about one minute. Stir in flour, cook 30
seconds. Stir in milk. Add wine and salt; cook stirring constantly,
until thickened and bubbling.

Yields: 4 servings