Chicken supremes stuffed with mushrooms

I think this recipe can easily become a household favorite. It is a very tasty, economical recipe and also very easy to prepare. Also, chicken tends to be liked by both children and adults and is truly delicious with this sausage and mushroom stuffing. A flavorful combination and a seasonal dish. It's time to take advantage of autumn!

Evolution round cocotte Le Creuset, Le Creuset spoon spatula and Le Creuset Damascus steel knife

Ingredients (for 4 people)

For the breasts:

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

For the stuffing:

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

Preparation

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

Preparation of the chicken breasts:

1. Flatten the breasts on a sheet of baking paper with a rolling pin. Next, place a portion of the prepared stuffing in the center, and make a sort of roll. Tie to keep the shape, with kitchen twine. Next, clean the mushrooms.
2. Sauté the stuffed breasts in 25 g of butter and brown each side. Set aside.
3. Brown the chopped shallot in the remaining 20 g of butter, then add the mushrooms and season again.
4. Add the stuffed breasts to the casserole. Pour a glass of white wine and 1/2 glass of water. Then add the crumbled chicken stock.
5. Mix and add the sprig of thyme. Cook over low heat for 20 minutes, stirring occasionally and, Ready to serve!