Friday, September 11, 2009

Rosemary and Goat Cheese Stuffed Chicken with Wild Mushroom Sauce

This is my first time making a Wolfgang Puck recipe, and I was surprised at how easy and simple this recipe was! Granted, I did make some adjustments to his original recipe (which uses a whole chicken with the backbone removed), the end result was still fantastic. My DB doesn't like mushrooms, but he loved the sauce (minus the actual mushrooms). The woodsy flavor of the rosemary tasted phenomenal. The recipe below includes the adaptations I made to the original recipe. Enjoy, you won't be disappointed!

1-1/2 lbs boneless, skinless chicken breasts
4-oz goat cheese with herbs & cheese, room temperature
1 Tbsp chopped fresh rosemary leaves
2 Tbsp extra-virgin olive oil, plus more for sauteing
Salt and freshly ground black pepper

Wild Mushroom Sauce
1 Tbsp butter, plus 1 Tbsp
1/4 cup chopped shallots
8-oz mini bella mushrooms, sliced
3/4 cup chicken stock
2 Tbsp chopped chives

1. Preheat the oven to 450 degrees F.
2. In a small bowl, combine the goat cheese, rosemary, and olive oil. Season with salt and pepper and mash together with the back of a fork.
3. Insert a knife in the middle of one breast and cut a deep slit to make a "pocket" (making sure not to cut all the way through the meat).
4. Spread the cheese mixture into the "pocket". Repeat with the remaining breasts.
5. Heat a large, ovenproof saute pan over medium-high heat. When the pan is hot, add enough olive oil to coat the bottom of the pan. When the oil is hot and begins to shimmer when swirled, add the chicken breasts. Cook the chicken about 8 to 10 minutes.
6. Carefully turn the chicken over and transfer to the oven. Roast for 10 minutes, or until the chicken is cooked through and the juices run clear.
7. Remove the chicken from the pan and keep warm.
8. Return the pan to the heat. Add 1 Tbsp of the butter and the shallots and saute for 2 minutes, scraping the bottom of the pan with a wooden spoon to loosen the browned bits.
9. Add the mushrooms and season with salt and pepper. Saute for 2 minutes, or until the mushrooms begin to brown.
10. Add the stock and bring to a simmer. Cook 5 minutes or until reduced by 1/3.
11. Stir in the remaining tablespoon of butter and remove from the heat.
12. Pour the sauce over the chicken and garnish with the chives. Serve immediately.

Source: Wolfgang Puck


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