Stuffed Chicken Breasts with Mushroom Sherry Cream Sauce Recipe

August 4, 2017 0 Comments

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. Here is a great example of this.

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.

Demi Glace

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.

Above Photo

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.


My Top Choice for Demi Glace

There are several really good commercial Demi Glace products available now to home cooks. One of my favorites is Demi Glace Gold and it is available at a good price at Amazon. It is a bit more expensive than some of the other brands but that's because it is All-natural, no chemicals, non-GMO, no preservatives, no MSG, and no fillers. I've been using this product for more than 20 years for my sauces, soups, stews and stocks and think you will enjoy it too.

More Than Gourmet Classic French Demi-Glace, 1.5 Ounce


Pan-Roasted Nut Crusted Breast of Chicken

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Pan-Roasted Nut Crusted Breast of Chicken


For the Chicken

4 boneless, skinless chicken breasts

salt & pepper, to taste

8 cremini mushrooms, sliced

1 tablespoon butter

2 mint leaves, sliced thin

16 spinach leaves, stems removed

4 slices Swiss cheese

8 slices thinly sliced prosciutto ham

½ cup flour blended with 1 cup of water for pancake consistency

2 cups bread crumbs

½ cup nuts, finely chopped (peanut, macadamia, cashew)

¼ cup unsalted butter

½ cup olive oil

Mushroom Sherry Cream Sauce

¼ cup sherry

¾ cup sliced mushrooms (wild mushrooms provide additional flavor)

1 tablespoon soy sauce

1 cup heavy cream

½ cup , demi glace

1 tablespoon unsalted butter

Salt and pepper, to taste

How To Prepare At Home

Mushroom Sherry Cream Procedure

Heat up a medium sized sauce pan. Add the sherry, soy sauce and mushrooms and cook until the mushrooms are soft and the liquid is reduced by half.

Add the cream and reduce the sauce by 1/3.

Add the demi-glace, season with salt and pepper and simmer for about 4 minutes. Whisk in the tablespoon of butter, taste and adjust seasoning.

Preparing the Chicken

Start by flattening the chicken using a meat pounder or the bottom of a fry pan. Gently flatten the chicken to ¼ inch.

Season with salt and pepper. Set aside.

Combine the breadcrumbs with the chopped nuts.

Heat a saute pan over medium heat, add the butter and saute the mushrooms until soft. And the mint leaves and remove from heat.

Layer each chicken breast with spinach, Swiss cheese, prosciutto and sauteed mushrooms then fold the chicken in half and seal the edges by pressing with your fingers. You may need toothpicks to help secure the chicken.

Dip each chicken breast into the flour batter and be sure to let the excess batter drip off. Cover both sides with breadcrumbs and reserve.

Reheat the saute pan over low heat, add the butter and oil and wait until it gets hot but not smoking. Saute the chicken breasts until golden brown on each side and fully cooked.

To serve, place each chicken breast into the center of the plate, spoon some sauce over the chicken breasts or on the side and add your side vegetables.



Last modified on Wed 3 April 2019 3:15 pm

Filed in: Chicken Recipes

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