Pistachio/Apple Chicken w/ Mushroom sauce
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- chicken breasts, boneless and skinless
- 12 oz
- cream cheese
- 6 oz
- pistachio nuts, chopped
- 1/8 tsp
- ground nutmeg
- 1/8 c
- apple cider
- 1/2 c
- chicken stock
- 1/4 c
- 2 Tbsp
- chopped shallots, sauteed
- 1 medium
- macintosh apple,peeled and diced
- 1 lb
- fresh mushrooms, quartered
- 1 c
- heavy cream
- 2 Tbsp
1Pre-heat oven to 350 degrees. Saute shallots in butter and set aside.
2Place chicken breasts between 2 sheets of wax paper and pound until slightly flattened.
3Combine cream cheese,pistachio nuts, nutmeg, sauteed shallots and diced apple.
4Divide mixture evenly between chicken breasts. Roll, folding envelope style, and place in a lightly greased baking dish. (I use toothpicks to secure that the stuffing doesnt fall out)
5Lightly dust tops of chicken breasts with flour, salt and pepper.
6Add chicken broth and apple cider to baking dish.
Bake for 30-35 minutes or until done, in 350 degree oven.Remove chicken from baking dish and keep warm.
7Stir the pan drippings,blending well. Add mushrooms to drippings and simmer 10 minutes. Add heavy cream and reduce by 2/3rds until thick and creamy.
8Spoon sauce over chicken breasts and serve.