Thursday, January 13, 2011


A thousand apologies if we frightened you with our 50's B-Movie nostalgia, but it isn't nearly as horrifying as the pictures that actually accompany this recipe. The meal itself was utterly delicious, but every single picture looked like something found in the cafeteria at Three Mile Island. That being said, Brie Stuffed Chicken with Sherried Mushroom Sauce may taste and sound amazing, but when the editor of Food and Wine comes over for dinner, you may want to consider something with a touch more curb appeal.  

Brie Stuffed Chicken with Sherried Mushroom Sauce
Recipe after the jump

Brie Stuffed Chicken with Sherried Mushroom Sauce

4 large boneless, skinless chicken breasts
1 wedge of brie
1 lb mushrooms (we used button but any will do)
1 cup chopped yellow onion
2 cloves minced garlic
1/2 cup heavy cream
2 tbs dry cooking sherry (or to taste)

Preheat oven to 400. Using a sharp knife, create a small pocket in each of your chicken breasts. Season chicken with salt and pepper, and fill each pocket with a thick slice of brie. Drizzle with olive oil and bake for 35-45 minutes. While the chicken is in the oven, Saute onions and garlic in olive oil for 5-8 minutes. Add sliced mushrooms and continue to cook over medium heat. Once the mushrooms are brown and their liquid has evaporated, about 10 minutes, add the sherry. Once the sherry is well incorporated, remove from heat and stir in the cream. Stir well, return to very low heat to stay warm, and season to taste. Serve chicken breasts topped with sauce.

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