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Mushroom Stuffed Chicken Breasts with Light Pan Sauce and Braised Celery Recipe

Mushroom Stuffed Chicken Breasts with Light Pan Sauce and Braised Celery

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

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  • on January 07, 2012

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    The chicken turned out excellent - although it took alot longer for the prep time - next time I will make the stuffing ahead of time. Did not care for the braised celery, but my family does not normally eat celery anyway. Delicious chicken dish to add to the collection.

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  • on August 29, 2011

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    Preparation is indeed more involved, however, the steps outlined to prepare this dish felt great; I really felt some of the creativity when assembling all the ingredients. I have a TV in my Kitchen and I will put on the Yankees game with a low volume, pour a glass of Dancing Bull Merlot and get busy. The Chicken was moist, the Mushroom paste was flavorful and the Light Pan Sauce gave the meal a great taste. The braised celery is a must have side with this meal - it really went well with the chicken dish - excellent combination! I candied the walnuts then crushed them into small pellets - similiar to granola. It sweetened the taste and provided a bit of crunch to offset the softer celery and onion. The celery is a keeper side dish for me - its very different, simple, yet a bit of elegance when the sauce and walnuts come together.

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  • on July 06, 2011

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    this was great, i am a tough critic when it comes to food but i loved this.

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  • on April 09, 2009

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    It was good, but the prep definitely took longer than it says. I also felt like the sauce needed a bit more flavor. I may have reduced it a bit too much, but so little wine goes in that by the time you are done cooking, the taste of the wine is all but gone.

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  • on February 02, 2009

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    We have four kids ages 8-16, and the most frequent comment I hear at dinner is, "It wasn't horrible....". I had almost given up on any kind of real food, and then tried this recipe. Not only did they like it, a couple weeks later they asked for it again! Skip the celery, I also did not flatten the breasts, just slit them and stuffed them.

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  • on October 25, 2008

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    This is not a 30 minute meal and does not taste like it either. Used portabella's instead and skipped the celery but will try it next time. This is definately a 'do over'.

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  • on August 16, 2008

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    We did not make the braised celery (we have an Alton Brown recipe we use for that. And the sauce did not sound appealing to the family, so we used this sauce instead:

    http://www.foodnetwork.com/recipes/sara-moulton/white-butter-sauce-beurre-blanc-recipe/index.html

    We     used fresh Thai Basil and subbed fresh marjoram for the oregano.

    But this chicken came out wonderfully! The taste was great, and my wife said it was the best new recipe I have thrown at her in a long time. My son who hates everything had seconds and thirds.

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  • on June 23, 2008

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    I tried this recipe as follows. The chicken was and stuffing was amazing. I made the sauce, but ditched it shortly after I caught a whiff of it. I'm usually right on with the recipes, so I don't think it was error on my part. I topped it off with a white wine butter sauce instead, and it was amazing. The celery was nothing spectacular, but I can see why it was chosen with this dish. The chicken has a robust, but not overwhelming, amazing flavor due to the stuffing, so a blander side dish is optimal. I wasn't impressed with the celery, but I definitely give the chicken and stuffing a five star rating!!

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  • on December 07, 2007

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    The chicken dish itself is tastier than a a 3 star rating; however, the dish is not so delicious as to warrant the amount of time that it takes to prepare. The braised celery was delicious and I will definitely make it again.

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  • on July 17, 2007

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    Very good and easy to make.

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