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Chicken fillets stuffed with mushrooms and Chardonnay

Preparation and cooking time
30 min
4 persons
  • 4 chicken fillets
  • 1 tablespoon peanut oil
  • 1 shallot, finely chopped
  • 1 clove of garlic, minced
  • 500g/1.1 lbs mushrooms, chopped
  • 4 tablespoons green herbs (such as flat-leaved parsley, chives, tarragon etc.), finely chopped
  • 100ml/3.5 fl oz white wine, type Chardonnay
  • 200ml/7 fl oz cream
  • Salt and pepper

Cut the chicken fillets open lengthwise and unfold to form a square. Pound and roll the fillets with a rolling pin until flat. Set aside. Heat the peanut oil in apan and sauté the shallot and garlic. Add the mushrooms and cook for a few more minutes. Sprinkle with the fresh herbs.Spoon some of the mushroom mixture on top of each chicken fillet. Roll them up and secure the fillets with kitchen string. Heat the olive oil in a pan and fry the chicken fillets until golden brown on all sides. Leave to cook for another 7 to 10 minutes over a low heat. Remove the chicken fillets from the pan and keep warm.Turn up the heat. Deglaze the pan with a generous dash of white wine and leave to reduce for a few minutes. Add the cream. Season with salt and pepper. Cut the chicken fillets into pieces and serve with the white wine sauce.