0 recipes from contoocook and beyond


4 boneless chicken breast halves, skinned
garlic salt
seasoned salt
ground pepper
8 tbsps. semisoft garlic & herb cheese (Boursin)
l/4 stick butter
2 med. onions, thinly sliced
l0 med. mushrooms, thinly sliced
2 tbsps. dry white wine
l-2 tbsps. sour cream
l tsp. prepared horseradish
Pound chicken breasts to thickness of l/4″. Sprinkle with garlic,
salt, seasoned salt & pepper. Spread each with 2 tbsps. cheese. Roll
up to enclose cheese; secure with tooth picks. Melt butter in med.
skillet over medium heat. Add onions and saute until soft, about
5 mins. Remove with slotted spoon and set aside. Increase heat to
med-high. Add chicken to skillet and cook until browned, turning
once, l0-l4 mins. Reduce heat to medium. Return onions to skillet.
Add mushrooms and wine and cook 5 mins. Remove chicken with slotted
spoon and keep warm. Add sour cream and horseradish to skillet.
Stir sauce until heated through. Arrange chicken on rice or
noodles and pour sauce over.
Serves 4.

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