2 chicken breasts
1 1/4 lb. minced mushrooms (crimini, shitake, button)
2 cups diced onions
2 egg whites
1/2 tsp. thyme
1/2 cup sour cream
4 Tbs. Port wine
4 Tbs. butter
Salt and pepper
Preparation:
Sauté the minced onions in a 10-inch non-stick skillet with the butter for 6 to 8 mniutes, until tender but not browned. Squeeze moisture out of mushrooms. Stir in the minced mushrooms and continue sautéing for several minutes over moderately high heat until the mushroom pieces begin to separate from each other. Season nicely with salt, pepper, and the thyme, and pour in the Port wine. Boil several minutes to evaporate liquid.
Purée the chicken breasts in a food processor with the egg whites and sour cream; when smooth, scrape in the mushroom duxelles and pulse off-on 2 or 3 times just to blend. Adjust seasoning.
Use as a stuffing for crown roast of lamb, chicken, turkey, or tomatoes and mushrooms.
Bake at least 30 minutes at 400˚
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