Mushroom Duxelles-Stuffed Chicken Paprikash

Name: Mushroom Duxelles-Stuffed Chicken Paprikash
Ingredients: For the Stuffed Chicken:; 2 tablespoons extra-virgin olive oil; 1 pound button mushrooms, washed, dried, and minced; 1 medium white onion, minced; Kosher salt and freshly ground black pepper; Zest and juice of 1 lemon; 1/3 cup port wine; 4 boneless, skinless chicken breast halves; For the Gravy:; 2 tablespoons extra-virgin olive oil; 1 medium red bell pepper, stemmed, seeded, and finely chopped; 1 medium yellow onion, finely chopped; 2 medium cloves garlic, minced; 2 plum tomatoes, cored, seeded, and finely chopped; 1/4 cup minced pickled banana peppers; 2 tablespoons sweet paprika, preferably Hungarian; 1/2 teaspoon ground caraway; 2 bay leaves; 4 sprigs thyme; 1/2 cup dry white wine; 1 1/4 cups low-sodium chicken broth; Kosher salt and freshly ground black pepper; 1/2 cup sour cream; 1 1/2 tablespoons all-purpose flour

Mushroom Duxelles-Stuffed Chicken Paprikash was pinched from <a href="http://www.seriouseats.com/recipes/2014/08/mushroom-duxelle-stuffed-chicken-paprikash-recipe.html" target="_blank">www.seriouseats.com.</a>

"Chicken breasts, stuffed with lemony mushroom duxelles, are seared and then simmered in a bold, creamy paprika sauce. [Photograph: 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: * Pounding the chicken breast halves and 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 classic Beef Wellington...."

INGREDIENTS

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For the Stuffed Chicken:

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2 tablespoons extra-virgin olive oil

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1 pound button mushrooms, washed, dried, and minced

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1 medium white onion, minced

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Kosher salt and freshly ground black pepper

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Zest and juice of 1 lemon

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1/3 cup port wine

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4 boneless, skinless chicken breast halves

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For the Gravy:

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2 tablespoons extra-virgin olive oil

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1 medium red bell pepper, stemmed, seeded, and finely chopped

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1 medium yellow onion, finely chopped

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2 medium cloves garlic, minced

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2 plum tomatoes, cored, seeded, and finely chopped

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1/4 cup minced pickled banana peppers

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2 tablespoons sweet paprika, preferably Hungarian

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1/2 teaspoon ground caraway

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2 bay leaves

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4 sprigs thyme

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1/2 cup dry white wine

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1 1/4 cups low-sodium chicken broth

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Kosher salt and freshly ground black pepper

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1/2 cup sour cream

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1 1/2 tablespoons all-purpose flour

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