This is one of my favorite dishes, and sure to win the heart of anyone you are trying to impress. The rich earthiness of the various of mushrooms make this dish very seasonal and warm, perfect for pairing with a Pinot Noir from Oregon, like one of our favorites, Stoller Reserve Dundee Hills Pinot Noir from Willamette. The combination will please the palate and make your heart melt.
Recipe:
Three Mushroom Chicken
Ingredients:
4 boneless/skinless chicken breasts – pounded thin, but not transparent
2 cloves garlic
1 small white onion
6-8 sprigs fresh thyme, or 1 tablespoons dried
2 large Portobello mushroom caps, chopped
8 oz button mushrooms, sliced
8 oz Porcini mushrooms
½ bunch flat leaf parsley
1/4 cup white wine
1 1/2 cups good red wine
½ cup chicken stock
Tablespoon Worcestershire sauce
Olive oil
Salt and cracked pepper
Good quality white truffle oil (optional)
4 boneless/skinless chicken breasts – pounded thin, but not transparent
2 cloves garlic
1 small white onion
6-8 sprigs fresh thyme, or 1 tablespoons dried
2 large Portobello mushroom caps, chopped
8 oz button mushrooms, sliced
8 oz Porcini mushrooms
½ bunch flat leaf parsley
1/4 cup white wine
1 1/2 cups good red wine
½ cup chicken stock
Tablespoon Worcestershire sauce
Olive oil
Salt and cracked pepper
Good quality white truffle oil (optional)
Preparation:
Preheat oven to 350. Mince garlic and onion and add to a hot pan with 2 tablespoons olive oil. Cook until almost translucent. Add chopped Portobello, button and Porcini mushrooms, thyme, Worcestershire, and healthy dash of salt and cracked pepper; sauté for 2 minutes. Add chicken stock and red wine to mixture and reduce liquid by half. Add handful of chopped parsley and cook until just heated. Remove mixture from heat. Season pounded chicken breasts with salt and freshly ground pepper. Fill one half of one of the breasts with mixture and fold the other half over and secure with picks or kitchen string. Do the same for the other three breasts, but reserve some of the mixture to top the chicken after it has cooked through. In a pan heat 1 tlbs olive oil and brown the chicken on both sides. Place chicken in oven safe dish and drizzle with truffle oil (optional) and white wine. Bake for 25 minutes at 350., or until cooked through. Once cooked, remove the string, pour a bit of the remaining mixture on top and serve with mushroom rice and a great Pinot Noir.
Preheat oven to 350. Mince garlic and onion and add to a hot pan with 2 tablespoons olive oil. Cook until almost translucent. Add chopped Portobello, button and Porcini mushrooms, thyme, Worcestershire, and healthy dash of salt and cracked pepper; sauté for 2 minutes. Add chicken stock and red wine to mixture and reduce liquid by half. Add handful of chopped parsley and cook until just heated. Remove mixture from heat. Season pounded chicken breasts with salt and freshly ground pepper. Fill one half of one of the breasts with mixture and fold the other half over and secure with picks or kitchen string. Do the same for the other three breasts, but reserve some of the mixture to top the chicken after it has cooked through. In a pan heat 1 tlbs olive oil and brown the chicken on both sides. Place chicken in oven safe dish and drizzle with truffle oil (optional) and white wine. Bake for 25 minutes at 350., or until cooked through. Once cooked, remove the string, pour a bit of the remaining mixture on top and serve with mushroom rice and a great Pinot Noir.
RED WINE WITH BREAKFAST 
This recipe looks amazing!!! Will be trying this one!
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