Description
Chicken Ballotine with Mushroom Sauce is a gourmet dish that features tender, juicy chicken breasts rolled with a flavorful stuffing, served with a rich, creamy mushroom sauce. It’s a sophisticated yet easy-to-prepare meal, perfect for special occasions or a treat-yourself dinner.
Ingredients
- 4 bone-in, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil (for searing the chicken)
- Salt and pepper, to taste
- 1/2 cup spinach, chopped (optional)
- 1/2 cup mozzarella cheese or goat cheese (optional)
- 1/4 cup breadcrumbs (optional, for stuffing)
- 1/4 cup fresh herbs (parsley, thyme, or rosemary), chopped
- 2 tablespoons unsalted butter
- 1/2 cup onions, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (such as cremini or button mushrooms)
- 1 cup heavy cream (or substitute with half-and-half for a lighter version)
- 1/2 teaspoon dried thyme (or fresh thyme)
- 1/2 teaspoon Dijon mustard (optional, for extra flavor)
- Salt and pepper, to taste
- Fresh parsley (for garnish)
Instructions
- Prepare the chicken ballotine: Debone the chicken breasts or thighs by carefully removing the bones while keeping the skin intact. Optionally, have your butcher do this for you. Prepare the stuffing by mixing spinach, cheese, breadcrumbs, and herbs in a small bowl. Season with salt and pepper.
- Stuff and roll the chicken: Lay the deboned chicken flat, add the stuffing, and roll tightly. Tie the ballotine with kitchen twine or secure with toothpicks.
- Sear the chicken: Heat olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper, and sear on all sides for 2-3 minutes until golden brown.
- Finish cooking: Transfer the skillet to the oven preheated to 375°F (190°C) and cook for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Let the chicken rest before slicing.
- Prepare the mushroom sauce: In a separate skillet, melt butter over medium heat. Add onions and garlic, sauté for 3-4 minutes. Add mushrooms and cook for 5-7 minutes until golden brown.
- Make the sauce: Add heavy cream and thyme to the mushrooms, stir, and simmer for 5 minutes until the sauce thickens. Season with salt, pepper, and Dijon mustard (optional).
- Assemble the dish: Slice the rested chicken ballotines into 1-inch slices. Serve with the mushroom sauce spooned over the top and garnish with fresh parsley.
Notes
- Vegetarian option: Replace the chicken with portobello mushrooms or zucchini slices, and use a vegetable-based stuffing.
- For added richness, you can use a splash of white wine to deglaze the skillet after sautéing the mushrooms.
- For a spicier version, add red pepper flakes to the mushroom sauce.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 145mg
