Chicken breast stuffed with sauteed vegetables

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INGREDIENTS
4 chicken breasts.
1 onion.
250 g of mushrooms.
2 deciliters of cream.
Parsley.
Flour.
Olive oil.
For the sauce:
25 cl of meat broth.
1 onion.
1 red pepper
Olive oil.
Thyme.
Salt.
ELABORATION

The onion is finely chopped and poached in a little oil. Meanwhile, the mushrooms are chopped into slices and, when the onion begins to take color, they are added and sautéed for a few minutes. Add salt and pepper to taste, add the cream and let it reduce until it is almost dry. Sprinkle with finely chopped parsley and remove from heat.

The breasts, clean of skin and fat, are opened in half without separating them completely as if they were a book. They are filled with the prepared sauce and closed with the help of a toothpick. They are salted, passed through a little flour, and fried in a drizzle of oil. Once fried, remove the toothpick, let it rest on an absorbent kitchen paper, to drain the excess oil, and reserve it over the heat, in a serving dish.

The sauce is prepared by chopping the other onion and the pepper very fine. Thyme is added – to taste – and it is left to fry for a few minutes altogether. Pour in the meat juice and simmer for 10 minutes. The sauce is crushed in the food processor or in the blender, so that it is very fine, and is added to the hot breasts.

It is served immediately.

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