Stuffed Chicken Valentino in Champagne Mushroom Sauce

By Jackie DeKnock  ,

October 30, 2015

Now that you’ve opened that bottle of champagne, you’ll just have to drink the rest of it, won’t you? C’est tres romantique.

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  • Yields: Servings: 2-4 (if you want company)


4 skinless, boneless chicken breast halves (about 6 ounces each)

2 tablespoons coarsely grated Parmigiano-Reggiano - Parmesan cheese

1 teaspoon dried Italian seasoning

1/2 teaspoon dried thyme

1/4 cup chopped fresh chives or basil (pick your favourite)

1 (6 ounce) jar roasted red bell peppers, drained (or make your own)!

4 tablespoons coarsely grated Swiss or Gruyere cheese (or your favourite cheese)

1/4 cup all purpose flour

1/4 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

2 tablespoons butter

3 cups sliced mushrooms (pick your favourite, pun intended)

1 cup champagne (or sparkling white wine if you must)

1 cup heavy cream, 35% (or half and half if you prefer)


Preheat oven to 350 degrees F (175 degrees C). Slice chicken breasts in half lengthwise, leaving the halves attached on one side - opened and laid flat just like a book - the term is butterflying your chicken. Place between two sheets of plastic wrap, and pound each chicken breast flat.

Combine Parmesan cheese with Italian seasoning, thyme and chives (or basil), and sprinkle over chicken breasts. At one end of each breast, place 3 strips of roasted pepper. Top with 1 tablespoon grated cheese. Roll each breast up (rolling away from you), starting with the side with the peppers and cheese. Insert a toothpick or two to hold together (don't forget later when you're enjoying this delectable chicken)!

In a small bowl, combine the flour, salt and pepper. Dredge the chicken breasts in this mixture, one at a time, and arrange them on a plate.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook quickly until lightly browned on both sides, turning once -- 1 to 2 minutes 1 Minute per side. The chicken should be browned but not cooked through. Remove to a plate and cover to keep warm.

Add the butter to the skillet, and then add the mushrooms. Cook, stirring frequently, until the mushrooms are sautéed and liquid evaporated. Pour in the champagne, stir around to deglaze the skillet, then stir in the whipping cream. Bring to a boil, then lower the heat and let the sauce simmer for about 5 minutes 5 Minutes . Return the chicken breasts to the skillet, nestling them in the mushroom sauce, lower the heat to medium and cook, uncovered, until the chicken is cooked through and the sauce is thickened -- 6 to 8 minutes 6 Minutes (internal temperature should read 165 degrees F). Serve immediately to your 'Valentine' with the velvety sauce poured over top.

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