Stuffed Chicken with Mushroom Sauce is creamy and rich making it a great comfort meal on a winter night. This dish as indulgent as it looks but if you pair it with a salad it is less heavy. I make the whole bag of stuffing and serve it on the side with vegetables.
Stove Top & Oven
Recipe serves: 4
Serving size:
- 1 chicken breast
- 1/3 cup sauce
Total time: 1 hour
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Pantry & Spices
-
canola oil
-
flour 5 ibs
-
paprika
-
poultry seasoning
Grocery
-
4 boneless skinless breasts
-
1 onion
-
1 green pepper
-
stuffing mix
-
mushrooms 8 oz
-
1/2 gallon milk
-
sour cream
Let's prep!
Ingredients
Prep
Ingredients
| 4 boneless skinless chicken breast halves |
| 1/2 small onion, chopped |
| 1/4 cup green pepper |
| 1/2 teaspoon canola oil |
| 3/4 cup seasoned stuffing mix |
| 1/4 cup water |
| 1/2 teaspoon poultry seasoning |
| 1/4 cup flour |
| 3/4 teaspoon paprika |
| 1/2 teaspoon salt |
| 1/2 teaspoon pepper |
| Mushroom Sauce |
| 8 oz sliced fresh mushrooms |
| 1/2 onion |
| 1.5 teaspoons canola oil |
| 1 tablespoon flour |
| 1/2 cup milk |
| 1/2 cup sour cream |
| 1/2 teaspoon salt |
| 1/2 teaspoon pepper |
Prep
- Gather all of your ingredients and measuring tools
- Flatten 4 pieces of chicken to 1/2 inch thickness. Place in the refrigerator while stuffing is prepped.
- Chop 1 small onion divide into two piles
- Chop 1/4 cup green pepper and add to one pile of onion
- Add to a small bowl then fluff with fork:
- Add 3/4 cup stuffing mix
- 1/4 cup water
- 1/2 teaspoon poultry seasoning
- Slice 8 oz or 1 cup of mushrooms and place them with the 2nd pile of onions.
- On a plate add and mix well:
- 1/4 cup flour
- 3/4 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- Grease the 8×8 baking dish
- In a small bowl mix together 1 tablespoon of flour and 1/2 cup milk (slurry)
Let's cook!
- Complete prep from the prep tab above.
- Pre-heat oven to 350°F.
- Heat skillet with 1/2 teaspoon canola oil and sauté 1/2 onion and 1/4 cup green onion until soft.
- Add onions and green peppers to stuffing bowl and mix well.
- Coat one side of the chicken in the flour mixture.
- Spoon 1/4 cup stuffing over each chicken breast not coated with flour and roll up securing with a toothpick. It is ok if the stuffing is spilling out over the edges. I tuck it back in after placing in the pan.
- Add chicken to the baking dish seam side down and bake uncovered for 45 minutes or chicken reaches 165°F
- Let chicken rest for 5 to 10 minutes.
- Heat skillet with 2.5 teaspoons canola oil and sauté half onion, mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper until onions are soft.
- Stir milk slurry into the onion and mushroom mixture for 2 – 4 minutes until thickened. Turn off heat.
- Stir in 1/2 cup of sour cream. Serve sauce over chicken. Enjoy!
This recipe can also be found in Weekly Dinners for 2 under $70 – Menu 5
