Hot Kitchen

“F” is for Firehouse Stuffed Chicken

Here’s another entry from our recent recipe contest! This one comes to us from Hun, What’s for Dinner?. It’s a delicious take on stuffed chicken featuring feta and mushrooms. The instructions call for a sear-then-bake method that produced a most delicious result. The gravy is nice too, rich and bold without using milk. The gravy is a veloute-based sauce that reminded me how I’ve been underutilzing this mother sauce. I cut the recipe in half since there is only two of us. In doing that, I forgot to halve the measurements for wine, stock, and thyme. I’m so glad that I made the full sized batch because it was delicious and we ate it all!

Ingredients:

4 to 6 Chicken Breasts, boned and skinned Fresh Spinach, chopped
Feta Cheese 1/4 C Italian Bread Crumbs 5 Tbsp Butter
1/2 c. Dry White Wine 3 Tbsp Flour Ground Pepper
1/2 lb. (8-12) Fresh Mushrooms, thick sliced 3 Sprigs of fresh Thyme, chopped 1 1/2 c Chicken Broth

Directions:

  1. Pound chicken breasts until flat. Mound spinach and Feta cheese onto chicken breasts. Carefully roll breasts and secure with toothpicks.
  2. Roll chicken breasts in bread crumbs.In a large aluminum frying pan melt 1/2 stick of butter. Brown breasts in frying pan on all sides for about 5 minutes.
  3. Place breasts in baking dish, add 1 tablespoon of butter and bake in 375 degrees for about 40 to 45 minutes.
  4. While chicken is baking prepare gravy. In same frying pan used for browning, melt 1/2 stick of butter. Add mushrooms and saute a few minutes; until the begin to caramelize around the edges.
  5. Add thyme and flour blending until a paste forms. Stir in chicken broth and wine, sprinkle with ground pepper. Cook and stir over medium heat until gravy thickens.
  6. To serve, pour gravy over chicken breasts.

Hun, What’s for dinner, we give you huge props for such a yummy chicken dish. I’ll admit I was skeptical about the thyme, but it ended being delicious when placed against the backdrop of the chicken and veloute gravy. Veloute: One of the five mother sauces that every culinary student learns inside and out. In it’s most basic form it is stock thickened with roux, seasoned only with salt and pepper. It is a great foundation for sauces to go over meat, and a good option for people who can’t have dairy or want to go vegan. Olive oil, or another favorite cooking oil can be subbed for butter in a veloute-based gravy. If you’re new here, we’d like to introduce you to our library of cooking show episodes:

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