Chicken Breast with Wild Rice Nut Stuffing

10 boned chicken breasts, pounded thin
1 cup uncooked wild rice
3 cups water
2 bay leaves
1 1/2 cups minced onion
1 cup chicken livers, chopped
2 tbsp butter
10 1/2 oz chanterelle or oyster mushrooms; clean and coarsely chop
1/2 chopped walnuts, toasted
1/2 cup minced fresh parsley
salt and pepper to taste
2 tbsp each: olive oil and butter
1 recipe Marsala Cream Sauce, optional

Marsala Cream Sauce:
10 juniper berries, crushed
1/2 cup marsala wine
1 cup cream

Bring wild rice, water, bay leaves and 3/4 cup minced onion to a boil. Simmer 40 minutes or until tender. Drain, remove bay leaves; set aside. Saute chicken livers and remaining onion in butter 2 minutes. Add mushrooms, walnuts and parsley; saute briefly; Combine with wild rice mixture, salt and pepper. Divide stuffing equally onto chicken, roll and tie carefully; season with salt and pepper. Fry in oil and butter approximately 8 minutes per side. Serve with Marsala Cream Sauce if desired.

Sauce: Lightly brown juniper berries, add wine and then cream. Reduce liquid slightly (approximately 5 minutes); adjust seasonings.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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