Chicken supremes stuffed with mushrooms

I think this recipe can easily become a favorite at home. It is a very rich, economical recipe and also very easy to prepare. In addition, chicken is usually liked by both children and adults and it is really delicious with this sausage and mushroom meat filling. A tasty combination that is also a seasonal dish. It's time to take advantage of autumn!

Le Creuset Evolution Round Cocotte , Le Creuset Spatula Spoon and Le Creuset Damascus Steel Knife

Ingredients (for 4 people)

For the supreme:

• 4 chicken supremes
• 1 shallot
• 400g mushrooms
• 1 sprig of thyme
• 50g butter
• 1 chicken broth cube
• 1 glass of white wine
• Salt and pepper
• 40g butter

For the filling:

• 50 g sausage meat
• 100 g of chicken fillet
• 8 mushrooms
• 1 shallot
• 1 slice of bread
• 1 egg
• 4 tablespoons of milk
• Parsley
• Salt and pepper

Preparation

1. Peel and cut the mushrooms into small quarters.
2. Pour a drizzle of olive oil into the pan and add the mushrooms that you have chopped with the shallot. Stir quickly, season and add the chopped parsley. Booking.
3. Finely chop the chicken fillet and add it to the sausage meat, which you will have in a bowl. Soak the bread in the milk, add it to the meat mixture, and add the beaten egg. Then add the mushrooms and mix the filling well. Season and reserve.

Preparation of the chicken supremes:

1. Flatten the supremes on a sheet of baking paper with a rolling pin . Next, place a portion of the previously prepared filling in the center, and make a kind of roll. Tie to maintain shape, with kitchen twine . Next clean the mushrooms.
2. Sauté the stuffed supremes in 25g butter and brown each side. Booking.
3. Brown the minced shallot in the remaining 20g butter, then add the mushrooms and season again.
4. Add the stuffed supremes to the cocotte . Pour a glass of white wine and 1/2 glass of water. Next add the shredded chicken broth.
5. Mix and add the sprig of thyme. Cook over low heat for 20 minutes stirring occasionally and, Ready to serve!