Chef: Shashi Mahesh
Category: Main Course
Cooking time: 45 minutes Prepn/Marin: 20 minutes
4 Boneless chicken breasts
250 gms. Fresh mushrooms, finely chopped
½ Onion, finely chopped
½ Cup Celery, finely chopped
1 ¼ Cup White wine
½ Cup Water
1 tbsp. Parsley, chopped
1 Chicken stock cube
2 tbsp. Curds
As required Salt and pepper
For frying oil
Remove skin from chicken breasts and lightly pound meat to flatten.
Place mushrooms in a frying pan with 1 tbsp. of oil and sauté along with finely chopped onions and celery. Add ¼ cup wine and seasoning. Simmer till liquid has evaporated.
Divide the mixture into four and spread on chicken breasts.Roll carefully and secure with a string. Fry chicken in oil till golden brown on all sides and place in an oven proof dish.
Add remaining wine, parsley, water, stock cube and seasoning to the frying pan and bring to the boil. Reduce the quantity a little and pour over the chicken. Cover and bake in the oven for 40 minutes at 180 C.
Drain liquid from casserole into a sauce pan. Return chicken to oven to keep hot. Boil liquid until reduced to half. Remove from fire and stir in the curd, pour sauce over chicken, garnish with parsley and serve hot.