Chicken breasts stuffed with mushrooms, in cream and wine with saffron
4 servings
40 minutes
This exquisite European recipe combines the tenderness of chicken breast with the rich aroma of forest mushrooms, the creamy texture of cream, and the subtle spice of saffron. The origins of such dishes trace back to the traditions of French and Italian cuisine, where mushrooms, wine, and cream serve as the foundation for many gastronomic delights. Oyster mushrooms add a light nutty note to the dish, while dry white wine contributes a refined acidity that enriches the flavor palette. Saffron, known as the king of spices, brings a warm golden hue and a delicate floral aroma. This dish is perfect for a cozy dinner with loved ones or a formal reception where it will highlight your culinary sophistication.
1
Pound the chicken breasts thin and salt them.
- Chicken breast fillet: 2 pieces
2
Chop the oyster mushrooms very finely, fry with onions in 2 tablespoons of vegetable oil, adding black pepper.
- Oyster mushrooms: 500 g
- White onion: 1 piece
- Vegetable oil: 5 tablespoon
- Saffron: pinch
3
Place mushrooms in the center of the fillet, roll into a cutlet, and secure with thread or a skewer.
- Oyster mushrooms: 500 g
4
Heat 3 tablespoons of vegetable oil in a pan and fry the chicken cutlets on each side until golden brown.
- Vegetable oil: 5 tablespoon
5
In a saucepan, heat the butter. Pour in the cream and add the chicken. Bring the liquid to a boil and add the wine, allowing it to evaporate slightly. Add saffron, cover, and simmer until cooked (about 15-20 minutes).
- Butter: 100 g
- Cream 20% fat: 100 g
- Dry white wine: 5 tablespoon
- Saffron: pinch
