Chicken breast stuffed with prunes in a mushroom and red wine sauce
- 500 g button mushroom
- 1000 g chicken breast
- 300 g prunes
- 100 ml red wine
- oil, salt and pepper
Cut the chicken breast into thin slices and sprinkle with salt. Place prunes onto each slice of chicken, then roll and secure with toothpicks. Place the rolls in a little hot oil in a frying pan, adding a splash of water. Add the remaining prunes to the pan and pour over the red wine.
Next, add the sliced mushrooms and cook until the prunes have softened and thickened the sauce.
Serve with rice. Keep a close eye on the pan while cooking, topping up with water as necessary to avoid burning the prunes.