Kashe Stuffed Chicken Breast

[rockycat]

I have a decent amount of leftover kasha with onions and mushrooms. I was thinking of using it as a filling for boneless chicken breasts. Any ideas what kind of sauce would go well with this? My usual pan sauce of wine and broth just doesn't sound quite right here.

Also, if I pound the chicken thinly enough, do you think I can get away with just sauteeing or will I need to finish in the oven?

TIA

[rockycat]

All good ideas. What I ended up doing was sauteeing the rolls and finishing for 10 minutes in the oven. I made a simple mushroom gravy - sauteed mushrooms, roux, and beef broth - and served over some leftover mini farfalle. I would have added shallot if I had any in the house. We're big mushroom fans so that went over well but the mustard cream sauce idea just got a big, "That sounds good, " from the Spouse. I also got a "You should have added some porcinis." Okay, next time.

[Cherylptw]

You need to finish it in the oven since you're stuffing it. I don't see why you couldn't use a thickened wine & broth sauce or maybe even caramelize some onions then add the wine & broth. Puree the mixture & cook until thickened.

[brooklynkoshereater]

I'm with Cheryl - a thickened red wine-beef stock - caramelized onion or shallots sauce (maybe with some dried porcinis) would be delish.

[Olivia]

Not sure if it needs to be kosher or not, but what about a mustard cream sauce with diced cornichons and/or dill?

Even if it's thin, I'd finish it in the oven until the filling was hot, as some of the juices from the uncooked chicken could permeate the filling (in which case sauteeing would cook the chicken, but not necessarily the juices inside).