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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