Mushroom Stuffed Chicken (phase 1-4) serves 2

Mushroom Stuffed Chicken

Mushroom Stuffed Chicken (phase 1-4) serves 2

1 clove garlic minced

2 1/2 cups cremini mushrooms, cleaned, stems removed, and cut into small dice (about 1 1/2 cups)

1 teaspoon fresh thyme, minced

1/2 teaspoon fresh sage, minced

1/2 cup white vinegar

2 (10-ounce) boneless, skinless chicken breasts

1 tbsp olive oil

1/2 cup low-sodium chicken broth

Heat the oven to 350˚F and arrange a rack in the middle. Heat a large, ovenproof frying pan over medium.  Add 1/2 tbsp olive oil and then garlic. Season with sea salt and freshly ground black pepper and cook until soft, about 2 minutes. Add mushrooms and herbs and season again with sea salt and freshly ground black pepper. Cook, stirring occasionally, until tender, about 2 minutes. Add 1/2 cup of the vinegar and 1/4 cup of the broth and cook until all the liquid is absorbed. Remove from heat to cool completely. Meanwhile, prepare chicken breasts.

Cut each breast in half horizontally. Place breasts on a cutting board in a re-sealable plastic bag or between two pieces of plastic wrap. Using a mallet or the bottom of a pan, pound chicken pieces to an even thickness, about 1/4 inch thick. Season chicken all over with sea salt and freshly ground black pepper.

Lay chicken breasts on a cutting board so the narrow end faces you. Place 1/4 of the mushroom mixture halfway up each chicken piece. Fold the bottom piece of chicken up over the filling to enclose it, then roll into a tight cylinder and use toothpicks to secure the roll. Repeat with remaining chicken and filling.

Heat the large ovenproof frying pan over medium heat and add 1/2 tbsp olive oil. Once the oil shimmers, place chicken in the pan seam side down and cook, undisturbed, until golden brown, about 4 to 5 minutes. Turn chicken pieces over, then transfer the pan to the oven and cook until the filling is warm and the interior of the chicken is white but still juicy, about 8 to 10 minutes.

Remove chicken to a clean plate and cover with foil. Place the pan over medium-high heat, add remaining broth, and scrape up any brown bits stuck to the bottom of the pan (be careful, the handle of the pan will be very hot). Cook over medium heat until the sauce is reduced by half, about 5 minutes. Remove from heat, and season to taste with sea salt and pepper. Pour sauce over chicken and serve.

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