Creamy Mushroom-stuffed Chicken
A favorite Italian tradition I have kept with me even after living in Italy for just a year, is the scarpetta. I served this creamy mushroom stuffed chicken with nothing but fresh bread, perfect for doing the scarpetta (literally ‘little shoe’), which in culinary terms is a charming way of mopping up every bit of sauce on your plate, like using a tiny shoe made of bread. And trust me, this sauce was too good to leave any lingering on the plate. #CA2025
Creamy Mushroom-stuffed Chicken
A favorite Italian tradition I have kept with me even after living in Italy for just a year, is the scarpetta. I served this creamy mushroom stuffed chicken with nothing but fresh bread, perfect for doing the scarpetta (literally ‘little shoe’), which in culinary terms is a charming way of mopping up every bit of sauce on your plate, like using a tiny shoe made of bread. And trust me, this sauce was too good to leave any lingering on the plate. #CA2025
Cooking Instructions
- 1
Make the stuffing by heating butter in a pan and sautéeing onions and garlic until soft. Add mushrooms and cook until tender and most of the moisture has evaporated. Stir in the cream, season with salt and pepper, and mix well. Set aside to slightly cool down as you prepare the chicken
- 2
Butterfly each chicken breast by slicing horizontally but not all the way through and opening it up like a book. Season both sides with salt and pepper. Spoon the mushroom filling inside, then fold over and secure with toothpicks or kitchen twine
- 3
Heat oil in a cast iron pan over medium heat and sear the chicken on both sides until golden (3 minutes per side). Then transfer to a preheated oven at 180°C (mto finish cooking for 10 minutes, or until cooked through
- 4
Serve and enjoy 😉. In true Italian fashion, l served mine with bread for the satisfactory scarpetta!
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