She Strengthens

Elevate Your Weeknight Meals with This Chicken Stuffed with Mushroom and Bacon Recipe

Are you tired of the same old boring weeknight meals? Look no further! This chicken stuffed with mushroom and bacon recipe is not only easy to make but also impressive enough to serve at your next dinner party.

The Perfect Combination of Flavors

This dish combines the rich flavors of bacon, mushrooms, and chicken, all wrapped up in a neat little package. The addition of thyme and sage adds a hint of earthiness, while the white wine and chicken broth create a rich, savory sauce.

Tips for Success

To make this recipe even easier, try freezing the bacon for 10-20 minutes before chopping to make it easier to dice. You can also prepare the recipe up to step 4, refrigerate overnight, and cook the next day. Just be sure to bring the chicken to room temperature before cooking.

The Recipe

Ingredients:

• 4 slices of bacon, finely chopped
• 1/2 medium yellow onion, small dice
• 4 ounces cremini mushrooms, cleaned and cut into small dice
• 1 teaspoon fresh thyme, minced
• 1/2 teaspoon fresh sage, minced
• 1 cup dry white wine
• 2 (10-ounce) boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/4 cup low-sodium chicken broth
• 1 tablespoon butter

Instructions:

1. Preheat and Prepare
   Heat your oven to 350°F and arrange a rack in the middle. Heat a large, ovenproof frying pan over medium-high heat and add the chopped bacon. Cook until crispy, then remove and set aside.
2. Soften the Onions
   Return the pan to medium-high heat and add the diced onion. Season with salt and pepper and cook until soft, about 2 minutes.
3. Add Mushrooms and Herbs
   Add the mushrooms and herbs to the pan and season again with salt and pepper. Cook until tender, about 2 minutes. Add 1/2 cup of the wine and cook until absorbed.
4. Prepare the Chicken
   Cut each chicken breast in half horizontally and pound to an even thickness. Season with salt and pepper.
5. Assemble the Chicken
   Place the chicken breasts on a cutting board and add the mushroom mixture halfway up each piece. Fold the bottom piece of chicken up over the filling and roll into a tight cylinder. Secure with toothpicks.
6. Cook the Chicken
   Heat the large ovenproof frying pan over medium-high heat and add olive oil. Place the chicken seam side down and cook until golden brown, about 4-5 minutes. Turn and transfer to the oven. Cook until the filling is warm and the chicken is cooked through, about 8-10 minutes.
7. Make the Sauce
   Remove the chicken to a plate and cover with foil. Add the remaining wine and broth to the pan and scrape up any brown bits. Cook until the sauce is reduced by half, about 4 minutes. Stir in butter and season to taste.

Beverage Pairing:
Qupé Santa Ynez Valley Marsanne, California. This earthy, round white wine is the perfect complement to this flavorful dish. Its subtle notes of floral, peach, and mineral will enhance the flavors of the chicken and mushroom filling.