Mushroom-Stuffed Chicken

• 1 ounce dried porcini mushrooms, soaked in 1 cup water for 30 mins, soaking liquid reserved
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 5 12 ounces button mushrooms, finely chopped
• 2 fresh thyme sprigs, leaves removed and chopped
• 34 cup white wine
• 4 chicken breasts, skin on
• salt and pepper

1. Heat oven to 350F Finely chop the soaked porcini and set aside.
2. Heat the oil in a shallow pan, then gently cook the onion for 5 mins, stirring occasionally.
3. Add the porcini, button mushrooms and thyme leaves, season, turn the heat up, then cook for another 5 mins until the mushrooms have softened.
4. Add the wine to the pan, then reduce fiercely until nearly dry.
5. Add 3 tbs of the porcini soaking liquid, then continue to reduce for a couple of mins until you have a syrupy sauce.
6. Allow to cool for a couple of mins, then carefully spoon between the skin and the flesh of the chicken breasts.
7. Can be made a day ahead and chilled, or frozen for 1 month.
8. Defrost in fridge before cooking.
9. Season, place on a baking tray, skin-side up, then cook in the oven for 20 mins, until the chicken is cooked through and golden.

porcini mushrooms, olive oil, onion, button mushrooms, thyme, white wine, chicken breasts, salt

Taken from www.food.com/recipe/mushroom-stuffed-chicken-410683 (may not work)