Mushroom Stuffed Chicken Breast in Garlic Cream Sauce

Grüezi! Today is an exciting day! My wife and I just booked plane tickets to go back to Switzerland in December!!! As such, it seemed only fitting to make a Swiss inspired dinner. While we didn’t make a traditional Swiss meal, we combined a few different flavours (sauce similar to Geschnetzeltes) and techniques (method similar to Chicken Cordon Bleu) to build this entree.

We paired this chicken with steamed green beans and Spätzli made from dark rye flour. En Guete!

Time: 45 Minutes


  • Chicken Breast
  • Mushrooms
  • Garlic
  • An Egg
  • Bread Crumbs
  • Butter
  • A little flour for a roux.
  • Cream or Half and Half
  • White Wine
  • Optional: Cenovis Liquid Seasoning (to give the dish an even more Swiss feel)
  • Optional: Leafy Green Vegetable…we are using Arugula


  • Wash, slice, and sautee your mushrooms in a little butter. Towards the end of their cooking, add in your leafy greens if using. Then, remove, and set aside in a bowl.
  • Preheat your oven to 350 degrees F, and grab a baking sheet with a rack. Alternatively, if you prefer not to bake, you can fry these. I’m writing directions for baking though.
  • Carefully, butterfly your chicken breast by cutting it longways mostly through, and folding it open.
  • Stuff your mushroom/greens mixture into the chicken.
  • Beat an egg in a separate bowl, and brush it along the edges of the chicken. Then, fold the top back over the mushroom/greens, and stick a few toothpicks through the edges to seal them together.
  • Then, dredge your chicken breasts in the egg, and toss them in some bread crumbs to coat, and place them on the rack in your baking sheet. When all chickens are ready to go, put it in the oven, and let cook for about 35 minutes (or until the internal temperature is at least 165 degrees F).
  • Towards the end of the cooking, give the top of your chicken a little olive oil spray so it browns a bit as it finishes (use the broiler for a little if need be). When the chicken is done, remove it from the oven, and set it aside.
  • Heat a little butter in the pan you used for your mushrooms (using the same pan twice reduces cleanup!), and add your garlic. Then, when the garlic starts to brown, stir in a little flour to coat your garlic. Then, add in a little wine, and lastly, your cream and Cenovis (if using), and let thicken to your desired texture.
  • Plate, devour, and enjoy!


    1. Thank you! We got the idea from a pack of dried rye rotini that we bought in Graubünden last summer. It is definitely worth a try. The texture is a little grainier and and the flavour is a little stronger, so it would pair best with heavier sauces or bolder flavors.

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