Mushroom Stuffed Chicken Wrap Recipe

The chicken and mushroom duo complement each other in a balanced way, from pasta to salads.

As ordinary as chicken is, mushrooms are a product that makes a difference in every meal it is used in. Especially if you have the chance to use wild mushrooms, then your dish will rise above the bar.

Chicken stuffed with mushrooms is a very delicious recipe that takes a little bit of effort to make, but it cooks in a short time and will impress your family and friends with its taste and presentation.

How to Make Mushroom Stuffed Chicken Wrap Recipe?

• Cut the chicken breast in half and pound it without breaking it into pieces or thinning it excessively. It should remain thick enough not to dry out when cooked.
• Chop the onions as small as possible, put them in a heated pan with 1 tablespoon of oil and start sautéing them. After 1-2 minutes, add 1 tablespoon of butter and continue sautéing.
• When the onions shrink and die, add the finely chopped mushrooms onto the onions and continue sautéing.
• When the mushrooms become small in size, add finely chopped parsley, freshly ground black pepper and salt. Turn off the heat.
• Spread mustard on one side of the pounded chicken breasts.
• Take a generous amount of the mushroom mixture and place it lengthwise on the side of the chicken breast where you applied mustard. Wrap it just like wrapping a pastry, preventing the filling from coming out of the edges.
• Secure the wrapped chicken either with a string or with the help of toothpicks. Prepare the other part of the breast in the same way.
• Put starch and some salt on a plate and coat the chicken in this mixture.
• Add one tablespoon of butter and one tablespoon of oil to the pan. When it gets hot, add the chickens. Turn your chicken over medium heat and cook the inside. You can speed up cooking and prevent the chicken from drying out by occasionally pouring the oil in the pan over the chicken with a spoon.
• Set the cooked chicken aside. Add 1 tablespoon of vinegar to the same pan without washing it and scrape up what remains at the bottom of the pan. Then add the chicken broth, mix and let it simmer a little. Add the cream 1 minute before taking it off the stove and add the final touch to the sauce.
• Remove the strings or toothpicks from the chicken and slice it into finger-thick slices using a sharp knife. Place it on serving plates and pour sauce over it.