French Style Stuffed Chicken Breasts
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4-6
  • 4 large chicken breasts, boneless, skinless
  • 3 Tablespoons oil
  • 8 oz mushrooms, thinly sliced
  • 1 small onion, minced
  • 2 medium garlic cloves, minced
  • 1 Tablespoon lemon juice, fresh
  • ½ cup white wine
  • 1 Tablespoon fresh parsley, minced
  • 1 cup chicken broth
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons butter
  • salt, pepper
  1. Cut the chicken breast horizontally in half, but not all the way through, so that the two halves remain intact.
  2. Open up the chicken breast, cover with plastic wrap and pound to an even thickness about ¼ inch thin.
  3. Trim the chicken breast, to form a 8x5 inch rectangle.
  4. Set the trimmed meat aside, you will use some of it later for the filling.
  5. Season the chicken with salt and pepper on both sides.
  6. Heat a skillet over medium high heat and add 1 Tablespoon of oil. Add the mushrooms, season with salt and pepper. Cook for about 7 minutes, until the liquid evaporates and the mushrooms begin to turn golden.
  7. Add the onion and garlic. Season with salt and pepper. Continue cooking for another 5 minutes, until the onions are tender and golden.
  8. Coarsely chop the chicken breast trimmings and pulse in the food processor until it becomes a puree. You should have about ½ cup. Discard the rest of it.
  9. Add the mushroom mixture to the food processor and also pulse it until it's coarsely chopped.
  10. Add about 1 teaspoon of fresh minced parsley, 1½ teaspoons lemon juice, ¼-1/3 teaspoon salt and pepper. Mix to combine.
  11. Spread ¼ of the stuffing over each chicken breast, leaving a border around the edges.
  12. Roll up the chicken breast, starting with the short side, as tightly as you can without squeezing out the filling. Tie it up with kitchen twine.
  13. Heat 1½ - 2 Tablespoons of oil in a skillet on medium high heat. When the skillet is hot, add the chicken. Cook for about 2 minutes per side, so that each of the four sides is golden brown.
  14. Add the chicken broth and the white wine to the skillet, cover and cook until the chicken is 160 degrees in the center.
  15. Take out the chicken and cover it with aluminum foil.
  16. Meanwhile, whisk the mustard into the cooking liquid.
  17. Increase the heat to high and cook the sauce until it reduces to half the amount. It will become thicker and will have a syrupy consistency.
  18. Take the sauce off the heat. Whisk in the butter, remaining lemon juice and freshly minced parsley.
  19. Snip off the twine from the chicken breasts, slice the chicken and pour the sauce over it.
Recipe by Olga's Flavor Factory at