Simple Way to Prepare Award-winning Stuffed chicken with mushroom sauce

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Before you jump to Stuffed chicken with mushroom sauce recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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There are lots of things you can go after to become healthy. Intensive gym visits and directly defined diets are not always the solution. You can do tiny things each day to improve upon your health and lose weight. Make sensible choices every day is a great start. Getting as much physical exercise as you possibly can is another factor. Remember: being healthy and balanced isn’t just about slimming down. You need to make your body as strong it can be.

We hope you got benefit from reading it, now let's go back to stuffed chicken with mushroom sauce recipe. To cook stuffed chicken with mushroom sauce you need 19 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Stuffed chicken with mushroom sauce:

1. Provide of Stuffed chicken.
2. You need of chicken breasts.
3. Prepare of salt and pepper.
4. Prepare of butter.
5. You need of canola or olive oil.
6. Use of fresh baby spinach leaves.
7. Provide of cream cheese.
8. You need of dry white wine optional.
9. Provide of Mushroom sauce.
10. Get of butter.
11. Use of oil.
12. Use of mushrooms (brown or white).
13. You need of fresh parsley.
14. Use of garlic cloves crushed.
15. Prepare of cream.
16. Get of milk.
17. Prepare of corn flour/maizena.
18. Take of lemon juice.
19. Take of salt & pepper.

Steps to make Stuffed chicken with mushroom sauce:

1. Stuffed chicken: In a pan heat the oil and butter. Add the baby spinach and cook until wilted. Let cool slightly..
2. In a bowl mix the cream cheese, add the wilted spinach, salt and pepper..
3. Cut pockets in the chicken breasts. Add approximately 1 tablespoon of cream cheese filling into the chicken breast pocket..
4. In a pan heat oil and butter. Fry your chicken breast for 3-4 minutes on each side. Gently turning it around. (Optional: Add the wine to the pan for the last minutes or two and let is evaporate).
5. Mushroom sauce: Chop the mushrooms in quarters. Chop the garlic clove finely..
6. Heat the butter and oil. Add the quartered mushroom and chopped garlic. Fry until golden..
7. Mix the cornflour with a bit of milk to form a paste, then add the rest of the milk. Add the cornflour milk and cream to the mushrooms. Lower the heat and gently simmer until it thickens. Season with salt and pepper..
8. Serve hot and enjoy.

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