Creamy Chicken & Wild Mushrooms
This recipe features tender chicken breasts stuffed with a flavorful mixture of earthy ceps, butter, and aromatic tarragon. The dish is finished with a creamy white wine sauce that perfectly complements the savory chicken. It's a comforting and elegant meal that will impress your dinner guests!
— Constant Cookbook
Ingredients
- 25g dried ceps
- 50g butter , softened
- small handful tarragon , leaves torn
- 4 chicken breasts , skin on
- 1 tbsp olive oil
- 150ml white wine
- 100g crème fraîche
Instructions
- Soak the mushrooms in 300ml hot water for 10 mins until plump. Drain, reserving the soaking liquid, and chop. Mix with the butter and half the tarragon, then stuff under the skin of the chicken.
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof dish, add the chicken and brown on all sides. Transfer to the oven for 20 mins. Remove from the oven; the chicken should be cooked by now. Remove from dish and keep warm.
- Return the dish to the heat, add the wine and simmer until nearly reduced. Add the reserved mushroom liquid and simmer to reduce by half. Stir in the crème fraîche and simmer for 1-2 mins more. Add the remaining tarragon and season. Return the chicken to the dish, heat through for 1 min more, then serve.
Cook Time
40M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 474 calories
- Fat Content: 35 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 5 grams carbohydrates
- Sugar Content: 2 grams sugar
- Protein Content: 27 grams protein
- Sodium Content: 0.4 milligram of sodium
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