Ingredients
The following ingredients have 4 Servings
- 4 thinly sliced chicken breasts
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 cup ricotta cheese
- 2-8 oz. packages of mushrooms, (sliced)
- 2 tbsp. sherry
- 2 tbsp. bacon fat
- 1 shallot, (minced)
- 2 garlic cloves, (minced)
- 2/3 cup heavy cream
- 4 slices cooked bacon, (crumbled)
- 1/4 tsp. salt
- 1/8 tsp. black pepper
Instruction
- Preheat the oven to 400 degrees. While oven is preheating, place a cast iron skillet inside to heat for 20-30 minutes.
- Use a mallet to beat the chicken breasts into thin (1/4") slices. Set aside. Heat 1 tbsp. of the bacon fat in a large skillet. Add the shallots and garlic and saute for 1 minute. Add 1 package of mushrooms and cook for 2-3 minutes, until they start to soften. Add 1 tbsp. of the sherry and cook down for about 5 minutes, until moist of the moisture has evaporated and mushrooms are soft.
- Combine the cooked mushrooms with the ricotta cheese in a bowl and mix to combine. Lay 1 chicken breast out and spread on ricotta mixture, about 1/4" thick. Roll the chicken breast up and secure all sides with toothpicks. Do the same for the remaining 3 breasts and season with 1 tsp. salt and 1/4 tsp. pepper; set aside.
- Add the remaining bacon fat to the skillet and add the second package of mushrooms and the crumbled bacon. Cook until mushrooms start to soften and add the remaining 1 tbsp. of sherry. Cook about 5 minutes, or until most liquid has evaporated and mushrooms are soft.
- Add the 1/4 tsp. salt, 1/8 tsp. pepper and heavy cream to the skillet and bring to a simmer. Simmer about 5 minutes, until cream has started to reduce and thicken. Remove from heat and set aside.
- Remove the cast iron skillet from the oven after heated and add 1 tsp. of the bacon fat to the skillet. Add the chicken and brown on all sides, about 3 minutes per side. Cover in the reduced mushroom cream sauce and place in the oven for 10-15 minutes, or until chicken is fully cooked to an internal temperature of 165 degrees.
