Kurinoye File So Smorchkami (Stuffed Chicken Breast with Morels)

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Servings: 2 cups Difficulty: Advanced
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Elegant chicken rolls stuffed with ground chicken and wild morels, served in a rich cream sauce.
Kurinoye File So Smorchkani(stuffed Chicken B recipe image
Kurinoye File So Smorchkani(stuffed Chicken B recipe image
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Kurinoye File So Smorchkami (Stuffed Chicken Breast with Morels)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 286.8

Description

This sophisticated dish features tender chicken breast halves pounded thin, rolled with a savory filling of ground chicken, fresh herbs, and earthy dried morels. The rolls are gently poached in a flavorful broth infused with morel essence and white wine, then finished with a luxurious reduction of heavy cream, butter, and dry vermouth. The result is a delicate balance of textures and flavors: the soft, juicy chicken contrasts beautifully with the chewy, nutty mushrooms, while the creamy sauce ties everything together with a rich, aromatic finish. Perfect for a romantic dinner or a special weekend meal, this recipe elevates simple ingredients into a restaurant-quality experience.

Directions

  1. Bring 1/2 cup of the chicken stock to a boil and pour over the dried morels in a heatproof bowl.
  2. Soak the morels for 1 hour, then drain them, reserving the liquid, and chop the morels finely.
  3. Strain the soaking liquid through a coffee filter to remove any grit and set aside.
  4. Place each chicken breast half between two sheets of waxed paper and pound with the flat side of a meat pounder until thin.
  5. In a small bowl, combine the ground chicken, egg, 1 tbsp of the parsley, the dill, and 2 tbsp of the chopped morels.
  6. Season the filling mixture with salt and pepper and mix well.
  7. Place half of the filling along the long side of each breast half, tuck in the ends, and roll up tightly.
  8. Secure the chicken rolls with wooden toothpicks.
  9. Place the chicken rolls in a medium-sized saucepan and add the strained morel soaking liquid, the remaining chicken stock, the white wine, and the remaining chopped morels.
  10. Bring the liquid to a boil, then reduce the heat to low and partially cover the pan.
  11. Poach the chicken until cooked through, about 20 minutes.
  12. With a slotted spoon, remove the chicken rolls to a heated platter and keep warm.
  13. Over medium-high heat, reduce the poaching liquid to 1/2 cup, about 15 minutes.
  14. Add the cream and cook for 7 minutes longer.
  15. Remove the pan from the heat and whisk in the chilled butter and dry vermouth until well blended.
  16. Stir in the remaining parsley and season with salt and pepper to taste.
  17. To serve, cut the chicken rolls into 1/2-inch slices and spoon the sauce over them.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 286.8kcal
% Daily Value *
Total Fat 14.4g23%
Saturated Fat 4.0g20%
Cholesterol 106.8mg36%
Sodium 98.4mg5%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 32.4g65%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, morels, stuffed, rolls, cream sauce, white wine, herbs, dill, parsley, poached, elegant, dinner, ground chicken, vermouth, reduction, wild mushrooms, international, savory, rich, comfort food
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