This sophisticated dish features tender chicken breasts stuffed with a savory mixture of ground chicken, fresh dill, parsley, and chopped morel mushrooms. The rolls are gently poached in a fragrant broth infused with white wine and morel soaking liquid, ensuring the meat stays moist and flavorful. A luxurious sauce is created by reducing the poaching liquid and finishing it with heavy cream, butter, and dry vermouth. The result is a delicate balance of earthy mushroom notes and creamy richness. Perfect for date nights, dinner parties, or a special weekend treat, this recipe brings a touch of elegance to your table without requiring complex techniques.
Kurinoye File So Smorchkani(Stuffed Chicken Breast W/Morels
Description
This sophisticated dish features tender chicken breasts stuffed with a savory mixture of ground chicken, fresh dill, parsley, and chopped morel mushrooms. The rolls are gently poached in a fragrant broth infused with white wine and morel soaking liquid, ensuring the meat stays moist and flavorful. A luxurious sauce is created by reducing the poaching liquid and finishing it with heavy cream, butter, and dry vermouth. The result is a delicate balance of earthy mushroom notes and creamy richness. Perfect for date nights, dinner parties, or a special weekend treat, this recipe brings a touch of elegance to your table without requiring complex techniques.Ingredients
Directions
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Pour 1/2 cup of chicken stock over the rinsed dried morels in a heatproof bowl.
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Let the morels soak for 1 hour, then drain them, reserving the soaking liquid.
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Strain the reserved soaking liquid through a coffee filter to remove grit and set aside.
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Finely chop the soaked morels.
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Place each chicken breast half between two sheets of waxed paper and pound with a meat pounder until thin and even.
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In a small bowl, combine the ground chicken, beaten egg, 1 tablespoon parsley, finely chopped dill, and 2 tablespoons of the chopped morels.
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Season the filling mixture with salt and pepper, then mix well.
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Place half of the filling mixture along the long side of each pounded chicken breast.
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Tuck in the ends and roll up the chicken breasts tightly.
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Secure each roll with a wooden toothpick.
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Place the chicken rolls in a medium-sized saucepan.
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Add the strained morel soaking liquid, the remaining chicken stock, dry white wine, and the remaining chopped morels to the saucepan.
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Bring the liquid to a boil, then reduce the heat to low.
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Partially cover the pan and poach the chicken until cooked through, about 20 minutes.
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Use a slotted spoon to remove the chicken rolls to a heated platter and keep warm.
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Increase the heat to medium-high and reduce the poaching liquid in the pan until only 1/2 cup remains, about 15 minutes.
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Add the heavy cream to the reduced liquid and cook for 7 minutes longer, stirring occasionally.
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Remove the pan from the heat.
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Whisk in the chilled unsalted butter and dry vermouth until the sauce is smooth and well blended.
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Stir in the remaining chopped parsley and season with salt and pepper to taste.
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Cut the chicken rolls into 1/2-inch thick slices.
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Arrange the slices on plates and spoon the creamy morel sauce over them to serve.
Nutrition Facts
Servings 2
- 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.
Note
Morel mushrooms are delicate and can harbor grit, so soaking and straining the liquid through a coffee filter is essential for a smooth sauce.
If fresh morels are unavailable, high-quality dried morels work best for this recipe as they impart a stronger flavor to the soaking liquid.
Ensure the chicken breasts are pounded to an even thickness to guarantee uniform cooking and easier rolling.
The sauce can be made ahead and gently reheated; add a splash of stock if it thickens too much upon standing.
For a richer flavor, use homemade chicken stock instead of canned.
