Cream Cheese Stuffed Chicken with Mushroom Fricassee and Donegal Rapeseed Oil infused with Porcini Mushroom

  • Serves: 2


2 chicken breasts, skin and wing bone on
100g cream cheese
Sea salt and freshly ground black pepper
150g button mushrooms, thinly sliced
4 shallots, peeled and sliced
2 garlic cloves, finely chopped
150ml cream
100g baby spinach leaves
8 tbsp Donegal Rapeseed Oil with Porcini


  • Pre-heat your oven to 180c fan/gas 6/200c. Season the chicken fillet with sea salt and black pepper. Make small pocket in each chicken breasts and stuff each one with the cream cheese.
  • Heat a frying pan over a high heat. Add 3 tbsp of the porcini oil to the pan. Carefully place the chicken into the pan and sear well on each side until golden. Lay the chicken onto a roasting tray and cook in the oven for 16-18 minutes until thoroughly cooked through.
  • Now make the mushroom fricassee. Heat the remaining porcini oil in a frying pan. Add the mushrooms and chopped shallot and fry for 4 minutes until the mushrooms are golden in colour. Add the chopped garlic and cook for a further 1 minute. Add the cream, bring to the boil and then simmer 3-4 minutes until thickened.
  • Add the baby spinach leaves to the mushrooms. Season with sea salt and pepper and cook for a further 1 minute. Set aside.
  • Remove the chicken from the oven and allow to rest for 4 minutes.
  • Spoon over the mushroom fricassee and drizzle over a little more porcini oil. Serve.

Top Tip

Serve the mushroom fricassee on toast with salad for lunch or starter.

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