Mushroom Duxelles-Stuffed Chicken Paprikash Recipe

By
Jennifer Olvera
Jennifer Olvera is a contributing writer at Serious Eats.
Jennifer Olvera
Jennifer Olvera is a Chicago-based food writer and cookbook author who has written eight cookbooks and contributed to Serious Eats, theLos Angeles Times,The Chicago Tribune, and others.
Learn about Serious Eats' Editorial Process
Updated Aug. 29, 2018
20140817-Mushroom-Duxelles-Stuffed-Chicken-Paprikash-Jennifer-Olvera.jpg
Chicken breasts, stuffed with lemony mushroom duxelles, are seared and then simmered in a bold, creamy paprika sauce. Jennifer Olvera

This Hungarian-inspired dish centers around a lemony mushroom filling stuffed into boneless chicken breasts. Once the meat is seared in a Dutch oven, the same pot is used to make a rich, creamy paprika sauce. The whole magical mixture finishes cooking atop the stove for luxurious results.

Why this recipe works:

  • 猛击鸡胸肉半nd trimming them into an even rectangular shape makes stuffing and rolling easier.
  • Kitchen twine works better than toothpicks to hold these rolls together.
  • Lemon juice, lemon zest, port wine, and an onion (in place of the more common shallot) add an interesting, tasty twist to an otherwise classic mushroom duxelles.

Note:After stuffing the chicken, you may have some leftover mushroom duxelles, which can be refrigerated for up to 4 days. Serve them on crostini, or try your hand at classicBeef Wellington.

Recipe Facts

4

(7)

Active:50 mins
Total:90 mins
Serves:4 servings

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For the Stuffed Chicken:

  • 2tablespoonsextra-virgin olive oil

  • 1poundbutton mushrooms, washed, dried, and minced

  • 1mediumwhite onion, minced

  • Kosher saltand freshly ground black pepper

  • Zest andjuice of 1 lemon

  • 1/3cupport wine

  • 4boneless skinless chicken breasthalves

For the Gravy:

  • 2tablespoonsextra-virgin olive oil

  • 1mediumred bell pepper, stemmed, seeded, and finely chopped

  • 1mediumyellow onion, finely chopped

  • 2mediumcloves garlic, minced

  • 2plum tomatoes, cored, seeded, and finely chopped

  • 1/4cupminced pickled banana peppers

  • 2tablespoonssweet paprika, preferablyHungarian

  • 1/2teaspoonground caraway

  • 2bay leaves

  • 4sprigsthyme

  • 1/2cupdry white wine

  • 1 1/4cupslow sodium chicken broth

  • Kosher saltand freshly ground black pepper

  • 1/2cupsour cream

  • 1 1/2tablespoonsall-purpose flour

Directions

  1. For the Stuffed Chicken:在一个大煎锅热油until shimmering. Add mushrooms and onion and cook, stirring occasionally, until browned, about 12 minutes. Season with salt and pepper and stir in lemon zest and juice. Continue to cook until deeply browned, about 4 minutes longer. Add port and cook until nearly evaporated, about 2 minutes. Set aside.

  2. Using a sharp knife, butterfly the chicken breast halves: Slice along the length of each breast, and, working parallel to the cutting board, continue slicing until nearly all the way through (but not completely), so that each breast opens like a book.

  3. Set each butterflied chicken breast half on a sheet of plastic wrap. Cover with another sheet of plastic wrap and, using a meat pounder, pound each breast to a 1/4-inch thickness. Remove plastic and trim each chicken breast to form an even rectangle. Spread 2 tablespoons of mushroom filling over each chicken breast, leaving a 1/4-inch border around the edges. Roll each breast lengthwise and secure at 3/4-inch intervals with kitchen twine. Season chicken all over with salt and pepper.

  4. For the Gravy:Heat olive oil in a Dutch oven over medium-heat until shimmering. Sear chicken rolls on all sides until brown, about 5 minutes. Transfer meat to a platter and reserve. Add bell pepper and onion and cook, stirring occasionally, until vegetables soften, 5 to 7 minutes. Reduce heat to medium. Add garlic and continue to cook, stirring, for 2 minutes. Add tomatoes, banana peppers, paprika, caraway, bay leaves, thyme, and wine. Bring to a boil, then simmer until alcohol evaporates, about 5 minutes. Add chicken stock and season with salt and pepper.

  5. Whisk together sour cream and flour in a small bowl until there are no lumps. Whisk about 1/4 cup of the hot liquid from the sauce into the sour cream, then whisk sour cream mixture into the sauce. Return to a boil. Return chicken to Dutch oven. Reduce heat to low and cook until an instant-read thermometer registers 150°F (or 160°F if you want to follow USDA guidelines) when inserted into the center of chicken rolls, about 15 minutes.

  6. Discard bay leaves and thyme sprigs. Let stand for 5 minutes, then serve chicken rolls with paprika sauce spooned on top.

Special equipment

Meat pounder, kitchen twine, Dutch oven

This Recipe Appears In

Nutrition Facts(per serving)
521 Calories
25g Fat
29g Carbs
45g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 521
% Daily Value*
Total Fat25g 32%
Saturated Fat 6g 32%
Cholesterol119mg 40%
Sodium883mg 38%
Total Carbohydrate29g 11%
Dietary Fiber 7g 25%
Total Sugars 12g
Protein45g
Vitamin C 98mg 492%
Calcium 105mg 8%
Iron 5mg 28%
Potassium 1250mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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