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Poulet Aux Champignon (Chicken Stuffed With Mushroom, Wrapped in Bacon)

Posted by on February 12, 2012

Poulet Aux Champignon

Chicken stuffed with mushrooms, wrapped in bacon, pan seared and then topped with an orange zest cream sauce. Amazing in less than 30 minutes.

The Recipe!!

1 to 2 chicken breast or thighs per person
1 or two slices of bacon per piece of chicken (some bacon is wimpy and you may need 2 slices)
Several mushrooms, chopped into thick slices.
1 cup of sour cream
4 tablespoons of whole milk, or heavy cream
Orange zest of 1/2 an orange
Sea salt/Fresh Cracked Pepper
2 tablespoons of maple syrup
Smoked or regular paprika powder
Onion powder
Extra virgin olive oil (for frying chicken)

In a small saucepan, place sour cream, milk (or heavy cream), orange zest, pinch of salt, fresh cracked pepper and maple syrup. Heat on a very low flame and stir occasionally as the chicken cooks.

Sprinkle sea salt, onion powder and fresh cracked pepper on each piece if chicken and place 3-4 slices of mushroom on it.
Roll chicken up and wrap each piece in one or two pieces of bacon, tie the bacon in a simple knot.
Lightly sprinkle paprika on all sides of chicken.
Brown all sides in a pan with extra virgin olive oil on a low to medium heat.

Place chicken on a bed of mixed greens tossed in extra virgin olive oil, balsamic vinegar and whole grain French mustard and top with Orange cream sauce. Enjoy the compliments and flavors!

Poulet Aux Champignon

2 Responses to Poulet Aux Champignon (Chicken Stuffed With Mushroom, Wrapped in Bacon)

  1. Dawn M

    Amazing!! So delicious! Thank you, Danie.

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