Entre: Asparagus-Stuffed Chicken with Mushrooms


Mar 15, 2007
Los Angeles
1. In a large skillet heat oil over medium heat. Add chicken; cook 2-3 minutes per side or until brown. Transfer to a baking sheet. Place in oven and bake 20-25 minutes or until an instant-read thermometer registers 165F.
2. Meanwhile, return skillet to medium-low heat. Add shalltos; saute until translucent. Add mushrooms; saute until softened. Season with salt to taste. Remove from heat; set aside.
3. In a medium saucepan heat flour over medium-low heat until lightly browned, whisking continuously. Whisk in butter to incorporate; cook 1-2 minutes, whisking continuously. Gradually whisk in broth until well-blended and smooth. Cook 10 minutes or until thickened, whisking continuously. Remove from heat and whisk in remaining cheese. Add mushrooms and shallots.
4. Remove chicken from oven. Place on 4 plates, top with mushroom -cheese sauce and serve.