I prepared this dish tonight for a nice quiet dinner at home. Since there are only two of us, I halved the recipe. I did alter the original version and it still turned out wonderfully.
My changes resulted from the realization that I was out of nutmeg and heavy cream. So, deciding to go in a more savory direction, I added finely chopped onion, fresh garlic, and a couple of dashes of dried basil to the stuffing. As some of the other reviewers suggested, I chopped the mushrooms up well so that they would reduce to a finer texture, which eased spreading in the butterflied, tenderized, chicken breasts.
Since heavy cream was not available, I improvised by making a basic béchamel sauce. Before adding the flour and milk, I sautéed a very thinly sliced mushroom in the butter. I finished the sauce by stirring in about a tablespoon of dried basil before pouring over the stuffed breasts.
I served this as shown in the photo, sliced into rounds with additional sauce drizzled over them; a beautiful presentation that tasted just as good as it looked. The warm tones of the basil playing against the savory mushroom onion stuffing were absolute heaven.
This is definitely going into my regular rotation. Thanks for a terrific and inspiring recipe!
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I prepared this dish tonight for a nice quiet dinner at home. Since there are only two of us,...