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Chicken and Mushroom
Serves: 4-6
Preparation Time: 10mins
Cooking Time: 20mins
Ingredients
    • 30 ml olive oil
    • 250 g white button mushrooms, finely sliced
    • 15 ml butter
    • 45 ml cake flour
    • 90 ml dry white wine
    • 150 ml cream
    • 125 ml grated mozzarella cheese
    • salt and black pepper
    • finely chopped garlic and parsley
    • 4 chicken breast fillets
    • lemon juice
    • 8 slices Parma ham
    • lemon slices
    • whole thyme sprigs
Method
Mushroom Sause: Heat the oil in a pan and add the mushrooms. Sauté until juicy then add the butter. When it has melted, add the flour and stir. Whisk in the wine and cream and stir until thickened. Cook until the mixture has reduced and thickened to a rich, really thick sauce. Remove from heat add the cheese and season to taste with salt, pepper, garlic and parsley.
Chicken: Now make a long, deep cut into the sides of each chicken fillet to butterfly. Push the fillets open and flatten. Lightly roll it thinner with a rolling pin, taking care not to tear the flesh. Sprinkle with lemon juice and season to taste. Divide the mushroom mixture equally amongst the fillets and fold the meat over the filling. Roll two slices of Parma ham around each fillet to enclose the filling. Secure with toothpicks. Place a layer of lemon slices and thyme sprigs into a baking tray and arrange the chicken rolls on top.
Drizzle with olive oil and bake in the oven, preheated to 190 º C for 20 – 30 minutes or until the breasts are just cooked through.
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Organic Mushrooms Button - 150g

$5.50 $0.00 $27.00/1kg
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Organic Pure Cream Barambah Organics - 200g

$4.25 $0.00 $2.12/100g
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Organic Garlic - 150g

$14.00 $0.00 $69.00/1kg
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Organic Chicken Breast The Meat-ting Place - 1kg

$57.00 $0.00 $57.00/1kg
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Organic Lemon (Eureka) - 500g

$6.99 $0.00 $1.50/each
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Chicken Breast -Free Range - 1kg
$21.30
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