Stuffed Chicken Breast with Creamy white sauce
2 East Meats West Boneless stuffed chicken breast
3 cups cooked rice
Sauce
2 tablespoons unsalted butter
2 garlic cloves, finely minced
5 sage leaves, chopped
Salt and pepper, to taste
6 ounces portobello mushrooms, sliced
1 cup heavy cream
1/2 leek, roughly chopped
Cooking Stuffed Chicken Breast
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Defrost chicken breast overnight in the fridge
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Pre-heat oven to 350c
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Bake for 15-20 minutes, Check center with a food thermometer(71c) or push a thin kife into the center and remove after 5 sseconds, If its hot to the touch it is finished.
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let breast sit for 10-15 minutes before slicing
Making The Sauce
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Melt butter in a saute pan over low heat.
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Add garlic and sage. Season with salt and pepper.
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Add the mushrooms, cook 5 minutes until slightly softened.
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Pour in cream and heat slowly. When the sauce has reached a velvety smooth consistency, remove from stove.
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Stir in leek Pour over Rice and/or chicken breast
TIPS: Fried Shrimp can be added to the cream sauce for extra flavor
Fried rice or MIced rice may also be used