Pan Fried Nut Encrusted Stuffed Chicken Breasts with Mushroom Sherry Cream Sauce
I sometimes think of boneless, skinless chicken breasts as a blank canvas to experiment with different cooking techniques, ingredients to incorporate into the cooking and sauces to serve with them. This recipe for stuffed chicken breasts with mushroom sherry cream sauce is a great example.
There are lots of ways to cook chicken breasts but encrusting them in flour & chopped nuts and then pan frying is an easy way to create a gourmet dinner for family and friends. Add to that a simple mushroom sherry cream sauce and we are talking spectacular.
What Nuts To Use
I suggest you use whatever nuts you enjoy the most or whatever nuts work best with the rest of our meal. Finely chopped peanuts may be the most economical but cashews or even macadamia nuts may elevate the flavors just a bit.
This recipe calls for demi glace in the mushroom sherry cream sauce. Demi glace is the base to many classic French sauces and is used in professional kitchens in most higher end restaurants. It possible to make at home but requires a lot of bones plus a lot of hours for simmering and reduction.
I have found some commercial products I think you will like and are available on Amazon.
I know it is not showing stuffed chicken breasts and that’s because the photo I took for this dish 20 years ago doesn’t look very good. Instead I found this great looking stock photo of chicken breasts coated with chopped peanuts that looks spectacular.
As soon as remake this dish, I’ll try to apply some of my new photo skills and take a decent photo.