This is one of the most fragrant dishes I have made...the scent of zesty lemon and inviting sage combined with the taste of sourdough and sweet mushrooms will make your mouth water as it slow cooks all day!
Chicken with Sourdough Mushroom Stuffing
Ingredients
Nonstick cooking spray
2 tablespoons finely shredded lemon peel
1 tablespoon ground sage
1 tablespoon seasoned salt
1-1/2 teaspoons freshly ground black pepper
3 Chicken Breasts
1/4 cup butter
4 cups quartered or sliced fresh cremini, baby portobello, shiitake, and/or button mushrooms
2 cloves garlic, thinly sliced
8 cups sourdough baguette cut into 1-inch pieces (about 10 oz.)
1 cup coarsely shredded carrot
1 cup chicken broth
1/4 cup chopped walnuts, toasted
3 tablespoons snipped flat leaf Italian parsley
Directions
1. Lightly coat the inside of a 5-1/2- to 6-quart slow cooker with cooking spray. Reserve 1 teaspoon of the lemon peel. In a small bowl combine remaining lemon peel, sage, seasoned salt and pepper. Remove 3/4 of the mixture and rub onto chicken. Place chicken in slow cooker.
2. Meanwhile, melt butter in a skillet; add mushrooms and garlic. Cook and stir 3 to 5 minutes or until just tender. Stir in remaining sage mixture. Transfer mushroom mixture to a large bowl. Add bread cubes, and shredded carrot. Drizzle with chicken broth, tossing gently.
3. Lightly pack stuffing on top of chicken. Cover and cook on high-heat setting for 4 to 5 hours.
4. Transfer stuffing and chicken to a platter.
5. In a bowl combine reserved lemon peel, walnuts, and parsley; sprinkle over chicken.
Enjoy!
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