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Pair this dish with a nice Sauvignon Blanc and serve with wild rice and salad … candles and rose petals on the table round out a beautifully romantic dinner! Bacon-Wrapped Chicken Duxelle With Dijon Cream Sauce YOU WILL NEED:

4 large boneless, skinless chicken breasts 1/2 cup finely chopped onion 1 garlic clove, minced 1/2 cup finely chopped fresh mushrooms 1 package fontina cheese 1 pint heavy cream 1 16 oz. jar Dijon mustard 2 tbs butter 8-10 strips of bacon (*Tip: Use the prepackaged, fully cooked bacon)

Salt & Pepper


26 LKN


Melt butter over medium heat in a large skillet.

1 Add onions, mushrooms, garlic, salt & pepper to

taste. Sauté until tender. Remove from heat to cool. (keep seasoned pan handy for cream sauce later)

2 Preheat oven to 350 degrees F. Meanwhile prepare chicken breasts for stuffing by

3 pounding them until thin and “rollable.”

Take your onion and mushroom mixture and place a

4 small amount on one of the pounded chicken breasts

(*Tip: divide your onion/mushroom mixture into 4 equal parts before rolling into the chicken breasts so you’ll be sure to have enough for each breast). Add a small slice or chunk of the fontina and then roll/fold the chicken closed, using the bacon and toothpicks to tie together.


Place on a deep baking sheet or in a casserole dish (lightly coat with cooking spray prior to placing chicken) Bake for 45-60 minutes, depending on thickness

6 of rolls. Chicken is done when juices run clear or

internal temperature is 180 degrees F.


Take the pan you used to sauté the onions and mushrooms and pour in 1 pint heavy cream. Heat on medium to medium-high (stirring constantly) until the cream just starts to bubble and begins to thicken, reduce heat, add Dijon mustard and stir until desired thickness … promptly remove from heat as cream is easy to scorch.

Lake Norman Woman Magazine February 2018  

Lake Norman Woman Magazine February 2018

Lake Norman Woman Magazine February 2018  

Lake Norman Woman Magazine February 2018