Best 9 Goat Cheese Stuffed Chicken In Mushroom Wine Sauce Recipes

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Indulge in a culinary masterpiece that combines the delicate flavors of goat cheese, tender chicken, and a rich mushroom wine sauce. This goat cheese stuffed chicken recipe takes you on a journey of taste, offering a delightful balance of textures and flavors. Prepared with love and attention to detail, each ingredient in this dish plays a symphony on your palate. Discover the subtle tanginess of goat cheese perfectly complementing the succulent chicken, while the earthy notes of mushrooms and the velvety smooth sauce create a harmonious melody. Whether you're a seasoned chef or a home cook looking to impress, this goat cheese stuffed chicken in mushroom wine sauce is sure to become a favorite in your recipe collection.

Additional Recipes Included:

1. **Creamy Pesto Stuffed Chicken:** Experience the vibrant flavors of pesto and cream cheese in this delightful chicken dish. The zesty pesto, made from fresh herbs and Parmesan cheese, creates a burst of flavor that is perfectly balanced by the creamy filling.

2. **Spinach and Feta Stuffed Chicken:** Discover a Mediterranean twist with this spinach and feta stuffed chicken recipe. The combination of spinach, tangy feta cheese, and aromatic herbs creates a flavorful filling that pairs wonderfully with the tender chicken.

3. **Broccoli Cheddar Stuffed Chicken:** Indulge in the classic comfort of broccoli and cheddar in this stuffed chicken dish. The creamy cheddar sauce, tender broccoli florets, and savory seasonings come together to create a dish that is both satisfying and delicious.

4. **Bacon and Swiss Stuffed Chicken:** Treat yourself to the ultimate indulgence with this bacon and Swiss stuffed chicken recipe. The combination of crispy bacon, melted Swiss cheese, and succulent chicken is a match made in culinary heaven.

5. **Crab and Cream Cheese Stuffed Chicken:** Embark on a seafood extravaganza with this crab and cream cheese stuffed chicken. The sweet and delicate crab meat pairs perfectly with the creamy filling, creating a dish that is both elegant and satisfying.

Here are our top 9 tried and tested recipes!

STUFFED CHICKEN BREAST WITH GOAT CHEESE, BASIL, AND A MUSHROOM SAUCE (FEATURING MEREDITH DAIRY)



Stuffed Chicken Breast with Goat Cheese, Basil, and a Mushroom Sauce (Featuring Meredith Dairy) image

This stuffed chicken breast with Meredith Dairy goat cheese, chopped basil and served with a creamy mushroom sauce is truly a must-try. I've been making it for years because it's phenomenal!

Provided by Christina Conte

Categories     Main Courses

Time 50m

Number Of Ingredients 18

2 Tbsp Meredith Dairy oil (from marinated goat cheese jar)
1 Tbsp good quality butter
4 oz fresh mushrooms, halved and sliced
splash of white wine
2 oz heavy whipping cream
Kosher or sea salt
freshly ground black pepper
1 or 2 Tbsp good quality butter to finish the sauce
2 large, boneless, skinless chicken breasts
4 or 5 pieces of Meredith Dairy marinated goat cheese
a few leaves of fresh basil, shredded
a few sprigs of fresh thyme (or 1/2 tsp dried)
Kosher or sea salt
freshly ground black pepper
flour for coating the chicken
1 egg, beaten
2 oz or about 1/3 cup of dried breadcrumbs
2 or 3 Tbsp Meredith Dairy oil (from marinated goat cheese jar)

Steps:

  • In a small bowl, cream together the Meredith Dairy marinated sheep and goat cheese, basil, thyme, a few shakes of salt and some pepper. (The goat cheese is easier to mix and spread at room temperature).
  • Pound the chicken breasts and spread half of the cheese mixture onto half of each breast as shown.
  • Fold the ends in, then start rolling at the long end to form a cylinder.
  • Tie with kitchen string or use toothpicks to secure the breasts. I've used both successfully, but the toothpicks can sometimes be more difficult to remove.
  • Next, put the flour, egg and breadcrumbs (add some salt and pepper to the these) into shallow pans or dishes. Roll in flour, dip in egg, and then in breadcrumbs.
  • Pre-heat the oven to 350˚F (175˚C) then heat 2 or 3 tablespoons of the oil from the Meredith Dairy jar in a cast iron skillet or other oven-proof pan.
  • When hot, add the stuffed chicken breasts and brown all over. (NOTE: the chicken only needs to be browned on the outside, not thoroughly cooked, as we'll finish it off in the oven next.)
  • Turn the burner off and put the cast iron pan into the oven for about 15 or 20 minutes. (While the chicken is in the oven, make the mushroom cream sauce.) Allow to cool for about 5 minutes then move to a wooden board.
  • Put the oil and butter in a saute pan, then add the sliced mushrooms. Cook for about 6 minutes, then add a splash or two of white wine and salt and pepper.
  • Cook for another 3 or 4 minutes then add the cream.
  • Stir well and when it just starts to simmer, remove the pan from the heat and add 1 or 2 Tbsp of butter and swirl around. Taste and adjust the salt and pepper as needed. Pour into a serving dish and keep warm.
  • Remove the string and cut the stuffed chicken breast into 1/2 inch slices with a sharp knife. Arrange slices on a plate and serve with your desired sides, such as roast potatoes and a vegetable or salad. Adorn with a sprig of basil or thyme.
  • Pass the mushroom sauce separately for guests to serve themselves.

Nutrition Facts : Calories 1473 calories, Carbohydrate 71 grams carbohydrates, Cholesterol 322 milligrams cholesterol, Fat 102 grams fat, Fiber 6 grams fiber, Protein 65 grams protein, SaturatedFat 28 grams saturated fat, ServingSize 1, Sodium 1368 grams sodium, Sugar 7 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 68 grams unsaturated fat

GOAT CHEESE & SPINACH STUFFED CHICKEN BREAST WITH CARAMELIZED ONIONS + MUSHROOMS



Goat Cheese & Spinach Stuffed Chicken Breast with Caramelized Onions + Mushrooms image

Goat cheese & spinach stuffed chicken breast make an amazing low carb and keto-friendly dinner! These baked chicken breasts are easily cut 'hasselback style' then stuffed with creamy cheese + nutritious spinach and served with caramelized onions and mushrooms for the ultimate healthy dinner!

Provided by Monique of AmbitiousKitchen.com

Categories     Dinner     Gluten Free     Grain Free     Low Carb

Time 45m

Number Of Ingredients 10

4 chicken breasts (about 4-6 ounces each)
2 tablespoons olive oil, divided
4 cups organic spinach
½ teaspoon garlic powder
2 ounces goat cheese
1 white onion, sliced
8 ounces sliced baby bella mushrooms
1 teaspoon fresh thyme
Optional: 1 tablespoon balsamic vinegar
Freshly ground salt and pepper

Steps:

  • Preheat oven to 375 degrees F. Use a sharp knife to hasselback each chicken breast, and cut 6 slits into the top of each breast, making sure you don't cut all the way through to the bottom of the chicken breast. Drizzle each chicken breast with a little olive oil then season with salt and pepper. Set aside.
  • Place a large ovenproof skillet over medium high heat and add in ½ tablespoon of olive oil. Add in spinach and season with garlic powder. Cook, stirring occasionally until spinach is fully wilted.
  • Transfer cooked spinach to a medium bowl and add in goat cheese. Stir until well combined. Stuff each slit with the spinach/goat cheese mixture.
  • Next add a 1 tablespoon of olive oil to the same skillet. Add in sliced onions, mushrooms, fresh thyme, optional balsamic vinegar and season with a little salt and pepper. Saute until onions begin to caramelize and mushrooms turn golden brown. Make room for the chicken by moving the mushrooms and onions to the sides of the skillet.
  • Add chicken to the skillet, making sure there is a little bit of room between each chicken breast; you may need to rearrange the mushrooms and onions. Transfer to oven and bake for 20-30 minutes until the chicken is fully cooked and meat thermometer reads 165 degrees F. Serves 4.

Nutrition Facts : ServingSize 1 chicken breast, Calories 239 kcal, Carbohydrate 5.8 g, Protein 28.7 g, Fat 12.7 g, SaturatedFat 3.6 g, Fiber 1.8 g, Sugar 1.9 g

GOAT CHEESE STUFFED CHICKEN IN MUSHROOM WINE SAUCE



Goat Cheese Stuffed Chicken in Mushroom Wine Sauce image

I got this recipe from a flyer at my local Albertson's Supermarket that I've had for over ten years now (maybe longer). Calories: 530 Fat: 24g Carbs: 40g Cholesterol: 149mg Sodium: 1650mg Fiber: 8g Protein: 40g

Provided by Vickie Parks

Categories     Chicken

Time 50m

Number Of Ingredients 16

CHICKEN
4 boneless skinless chicken breasts
2 cups water
4 sun-dried tomatoes (not oil packed)
4 oz goat cheese
1 tsp fresh rosemary
1 clove garlic, finely chopped
1 large egg
1 cup plain breadcrumbs
2 Tbsp unsalted butter, melted
MUSHROOM WINE SAUCE
1 Tbsp olive oil
8 oz sliced button mushrooms
1/2 cup chicken broth
1/2 cup dry white wine
1 Tbsp unsalted butter, cold

Steps:

  • 1. Preheat oven to 350°F.
  • 2. Pound chicken breasts to flatten to about 1/4-inch thickness; set aside.
  • 3. Bring water to boil in a saucepan. Remove pan from heat, add tomatoes to hot water, and let soak for 5 minutes. Remove tomatoes from water and pat dry with a paper towel, then finely chop the tomatoes.
  • 4. Mix together the chopped tomatoes, goat cheese, rosemary and garlic. Spread equal amounts of the cheese mixture lengthwise over the center of each flattened chicken breast. Fold each chicken breast lengthwise overlapping left and right edges to cover filling in the center and tucking short ends inside. Secure with toothpicks.
  • 5. Place egg in a shallow bowl, and beat well; set aside. Place breadcrumbs in a separate shallow bowl. Roll each rolled chicken breast in the beaten egg, then roll in the breadcrumbs until well coated.
  • 6. Place coated chicken breasts in a baking dish. Pour melted butter over the chicken breasts. Tilt the baking dish from side to side to allow butter to coat the bottom of the baking dish (to help prevent the chicken from sticking to the pan).
  • 7. Bake for 30 to 40 minutes, or until chicken is thoroughly done.
  • 8. Make Mushroom-Wine Sauce while chicken is baking: Heat the olive oil in a skillet over medium heat. Add mushrooms and saute for 7 minutes. Add chicken broth and wine, and cook over medium-high heat for 5 minutes or unti liquid is reduced to about 1/3 cup. Remove pan from heat and stir in cold butter, stirring frequently until butter is melted.
  • 9. To serve, remove toothpicks, and cut each chicken breast into 1/2-inch slices. Arrange chicken slices on a plate, and spoon Mushroom-Wine Sauce on top. Serve immediately.

GOAT CHEESE-MUSHROOM CHICKEN BREASTS



Goat Cheese-Mushroom Chicken Breasts image

Provided by Amy Finley

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

6 skinless, boneless chicken breasts (10 ounces each)
10 ounces cremini mushrooms
2 tablespoons unsalted butter
Kosher salt and freshly cracked pepper
6 ounces goat cheese, softened
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh parsley, for garnish
1 1/2 cups dried shiitake mushrooms
1/4 cup white wine
1/4 cup chicken stock
1 tablespoon cold unsalted butter
Kosher salt and freshly cracked pepper

Steps:

  • Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.
  • Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.
  • Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.
  • Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.
  • Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.

GOAT CHEESE-STUFFED CHICKEN BREASTS



Goat Cheese-Stuffed Chicken Breasts image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 51

4 (6-ounce) boneless, skinless chicken breast halves
3 ounces goat cheese
2 teaspoons unsalted butter
1 1/2 teaspoons minced chives
1 teaspoon minced parsley leaves
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon fresh lemon juice
1/4 teaspoon minced garlic
Salt
Freshly ground black pepper
1 cup all-purpose flour
1 tablespoon Essence, recipe follows
1 large egg
2 teaspoons water
1/4 cup clarified butter or vegetable oil
Mushroom Risotto, recipe follows, if desired
Julienned carrots, accompaniment, recipe follows
Chopped fresh parsley, garnish
5 to 6 cups chicken stock, recipe follows, or canned low-sodium chicken broth
1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 teaspoon minced garlic
12 ounces assorted mushrooms, wiped clean and thinly sliced, stems removed and reserved for making stock, if desired
2 cups arborio rice
1 teaspoon chopped fresh thyme
1 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream
1 cup finely grated Parmesan
2 teaspoons chopped fresh parsley leaves
1 to 2 teaspoons truffle oil, optional
4 ounces prosciutto or Serrano ham, thinly sliced and cut into chiffonade, garnish
1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks)
2 ribs celery, roughly chopped
1 large carrot, roughly chopped
1 large yellow onion, peeled and quartered
1 head garlic, cut in 1/2 horizontally
Mushroom stems, optional
1 leek, well rinsed and roughly chopped, optional
3 bay leaves
2 sprigs fresh thyme
Parsley stems
1 teaspoon salt
1/2 teaspoon black peppercorns
4 quarts water
1 pound large carrots, ends trimmed and peeled
1 1/2 tablespoons unsalted butter
2 teaspoons chopped fresh parsley leaves
To prepare an ice water bath, fill a large bowl with water and ice. Set aside.

Steps:

  • Preheat the oven to 350 degrees F.
  • With a chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. (The pocket will be about 2 1/2 inches long and 1 1/2 to 2 inches deep.) Repeat with the remaining breasts. Wash hands well.
  • In a small bowl, mash together the goat cheese, butter, chives, parsley, thyme, lemon juice and garlic. Season with a pinch of salt and freshly ground black pepper. Divide into 4 equal pieces and form plugs to fit inside the chicken breasts. Insert 1 into each breast and press the edges of chicken meat to seal. Lightly season with salt and freshly ground black pepper.
  • In a large shallow bowl, combine the flour and the Essence. In another bowl, beat the egg with the water.
  • One at a time, lightly dust the chicken on both sides with the flour, then dip in the egg, shaking to remove any excess. Place again in the flour and turn to completely coat, shaking to remove any excess. Set aside.
  • In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on each side. Place the pan in the oven and bake until the chicken is cooked through, 7 to 10 minutes.
  • Remove from the oven. Arrange the risotto in the center of 4 plates and place the chicken to the side. Arrange the carrots along the bottom of the plates, and garnish with parsley. Serve immediately.
  • In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.
  • In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.
  • Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.
  • Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.
  • In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.
  • Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.
  • On a cutting board, using a sharp, heavy knife, cut the carrots in half crosswise, then in half lengthwise. With the flat edge down, cut into thin slices. Place the slices in a stack and slice into even matchstick pieces. (If a fine dice is required, these pieces in turn are chopped into equal small cubes.)
  • Bring a pot of salted water to a boil. Add the carrots and blanch until just tender, 1 to 2 minutes. Remove with a slotted spoon and shock in the prepared ice bath to stop cooking and preserve color.
  • When ready to serve the carrots, in a large skillet, melt the butter over medium-high heat. When foamy, add the carrots and cook, stirring, until warmed through and glossy, about 1 minute.
  • Remove from the heat, sprinkle with the parsley and serve immediately.

CREAMY MUSHROOM CHICKEN



Creamy Mushroom Chicken image

I call this meal "the easy chicken fixin'"...and love it that the leftovers are equally delicious heated up in the microwave. My husband, Tim, and I spend a lot of time riding horses and playing Cowboy Polo in summer. We are extra busy now since we just had our first child, Shelby.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon pepper
2 tablespoons canola oil
1 cup sliced fresh mushrooms
1/4 cup butter
4-1/2 teaspoons all-purpose flour
1 cup milk
3/4 cup grated Parmesan cheese, divided
Minced fresh parsley
Hot cooked pasta

Steps:

  • Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a thermometer reads 170°. Remove to a serving platter and keep warm. , In the same skillet, saute mushrooms in butter until tender. Sprinkle with flour and stir until coated. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in 1/2 cup cheese. Pour over chicken. Sprinkle with parsley and remaining cheese. Serve with pasta.

Nutrition Facts : Calories 309 calories, Fat 19g fat (9g saturated fat), Cholesterol 97mg cholesterol, Sodium 338mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 29g protein.

CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL



Chicken Breasts Stuffed with Goat Cheese and Basil image

Provided by Deborah Bernstein

Categories     Chicken     Mushroom     Bake     Goat Cheese     Basil     White Wine     Bon Appétit     New York

Yield Serves 4

Number Of Ingredients 16

Chicken
4 boneless chicken breast halves, skinned
1/2 cup fresh goat cheese (such as Montrachet) (about 4 ounces)
2 green onions, thinly sliced
3 basil leaves, shredded or 1 teaspoon dried, crumbled
Salt and freshly ground pepper
1 egg, beaten to blend
1/2 cup dry breadcrumbs
2 tablespoons (1/4 stick) unsalted butter melted
Mushroom-Wine Sauce
1/4 cup (1/2 stick) unsalted butter
1/2 pound mushrooms, sliced
1/4 cup dry white wine
2/3 cup chicken stock or canned low-salt broth
4 tablespoons chilled unsalted butter (1/2 stick), cut into 4 pieces
Salt and pepper

Steps:

  • For chicken:
  • Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)
  • Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.
  • For sauce:
  • Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.

BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS



Balsamic Goat Cheese Stuffed Chicken Breasts image

I made this up and my husband and kids loved it!

Provided by Amber Maechler

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 5

1 teaspoon olive oil
1 shallot, finely diced
1 cup balsamic vinegar
2 skinless, boneless chicken breast halves
2 ounces goat cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
  • Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
  • Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
  • Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 339.5 calories, Carbohydrate 23.5 g, Cholesterol 83.2 mg, Fat 13.5 g, Fiber 0.2 g, Protein 30.1 g, SaturatedFat 6.9 g, Sodium 229.5 mg, Sugar 19.2 g

MUSHROOM GOAT CHEESE PAN SAUCE



Mushroom Goat Cheese Pan Sauce image

Provided by Pam Anderson

Categories     Sauce     Wine     Cheese     Mushroom     Sauté     Goat Cheese     Parsley     Simmer

Number Of Ingredients 8

Liquid:
1/4 cup canned low-sodium chicken broth
1/4 cup full-bodied red wine
Flavorings:
1/2 pound shiitake mushrooms, stems removed and discarded, caps sliced thin
2 tablespoons minced fresh parsley leaves
Fat:
2 tablespoons fresh goat cheese

Steps:

  • Measure the broth and wine in a measuring cup. Put the mushrooms in an empty skillet; sauté until wilted, 2 to 3 minutes. Stir parsley and then goat cheese into the reduced liquid.

Tips:

  • To ensure even cooking, use a meat thermometer to check that the internal temperature of the chicken breasts reaches 165°F (74°C).
  • If you don't have dry white wine, you can substitute it with chicken broth or vegetable broth.
  • For a thicker sauce, simmer it for a few minutes longer until it reduces. You can also add a cornstarch slurry (equal parts cornstarch and water) to thicken the sauce.
  • If you don't have fresh mushrooms, you can use dried mushrooms. Just soak them in hot water for 30 minutes before using.
  • Serve the chicken with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.

Conclusion:

Goat cheese stuffed chicken in mushroom wine sauce is a delicious and elegant dish that is perfect for a special occasion. The tender chicken breasts are stuffed with a creamy goat cheese filling and then cooked in a flavorful mushroom wine sauce. This dish is sure to impress your guests and will leave them wanting more.

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