Stuffed Chicken Breast with Mushroom Gravy

My daughter Catherine moved out almost one year ago and lately she’s been calling me to ask about cooking.  How do you make this?, What can I do with these ingredients?  This makes me happy, as I guess she was watching after all.  These calls bring me full circle to myself when I moved out of my parents’ home when I was a mere 18 years old.  I had just graduated high school and gotten a job working in Human Resources at Morgan Stanley in midtown.  I was attending college at night, working full time and living under my own roof.  I was super excited to have my own place and after about the same amount of time as my daughter, started calling my mother to ask these same questions.  I still have the index cards I typed at work after speaking to her, all those years ago, to get treasured family recipes. (Yes I know I spelled potato wrong back then.)87F83B95-F1D3-4600-8359-90ACA3CEF5D5.jpeg

My mother was a creature of habit, as was my dad.  We ate dinner at the same exact time every single night.  We ate the same meals in a weekly rotation and my brothers and I could tell you that Friday was spaghetti night. My Nanny came for dinner after work on Thursday and we usually ate stuffed pepper or meatloaf and had chocolate cream pie for dessert.  Grandma came over on Saturday and we always had fudge ripple ice cream for dessert and Goulash for dinner.  We had bagels on the one Saturday each month that my dad worked the graveyard shift.  He picked them up on his way home, hot from the bagel store.  Every Tuesday in the summer we went to Rockaway Beach with the ladies and kids on the block.  You could literally set your calendar and watch by the routines my family had.  That’s likely why I rebel so much when it comes to structured routines and like to do things differently each week.

Today, on Sunday sauce day – gasp – I was planning to make chicken cutlet.   When I opened the package, I noticed the breasts were left whole.  I had just seen an idea shared on another website – Cooking with the King Fish – about stuffing these breasts rather than trimming them up for chicken cutlet.  I decided to give this a shot today.  I had some turkey sausage that I planned to cook with the cutlets and some beautiful mushroom for a gravy.  This meal is one of those – a little of this and a little of that and maybe we have a new meal for our rotation.

Change is good and experimenting with cooking is fun.  There are just so many meals to try, why limit yourself to the same thing each week.  I’m not sure why my mom felt the need to have such a strict schedule.  I know she was on her own a lot with dad’s work schedule and likely needed to have a routine with her three young children at home.  I also know as she got older she did not enjoy cooking at all.  So, maybe it was that all along,  maybe she didn’t like to cook and just had her favorite recipes that she kept making.  I’m not really sure, but she was such a great cook and I hope she found joy in it.

Stuffed Chicken Breast


  • 2 whole boneless chicken breasts
  • mozzarella cheese cubed
  • hot turkey sausage (1/2 link removed from casing for stuffing)
  • 1 mini red pepper cubed for stuffing
  • baby spinach rolled and sliced into strips for stuffing
  • 1 mushroom chopped (white) for stuffing
  • Hot turkey sausage – 5 links sliced (uncooked)
  • Chicken broth 1 cup
  • 1 medium onion chopped
  • cooking twine


  1. Pour glass of Chardonnay and turn on Alexa for dancing in the kitchen.BBD7D93B-1693-4E5E-9C45-D0CEBB1D471B
  2. Trim the cutlet almost in half and unfold.
  3. If still thick start at middle and trim to outer edge but not all the way through. Unfold.EBE38E41-8245-4935-9C3F-AB9FD291AE01
  4. Repeat on other side
  5. Cover with plastic wrap and pound to even out
  6. Place layer of stuffing on in this order, sausage, mushroom, pepper, spinach, mozzarella cheese.5CC304A3-6A88-4B34-87A6-A629C1FD77FB
  7. Roll breast and secure with cooking twineAED4DABE-1DFB-46BD-BF25-5A83A211E95B
  8. Add olive oil to bottom of baking pan
  9. Place chicken breast in baking pan
  10. Add chopped onions around
  11. Add sliced turkey sausage
  12. Add garlic
  13. Add chicken broth – 1 cup to baking pan
  14. Bake for one hour at 350 degrees13462190-78D2-48F5-8319-8394AE912805

Mushroom Gravy

I used my Schnitzel mushroom gravy recipe to make a nice pan gravy for this meal.  The recipe can be found here –  Chicken Schnitzel with Mushroom Gravy & Spaetzle .  What I don’t use with this meal I can freeze in a container and have on hand for quick meals during the week.  There’s something comforting about having a nice mushroom gravy to top off our chicken cutlet, or steak.EA0315DC-3900-4691-B0B1-AB0A74EF6ABF.jpeg

What were the weekly meals your family ate?  Please share as I love to try new recipes out.  If you try any of these recipes, please drop me a line and let me know how you made out.










Chicken Schnitzel with Mushroom Gravy & Spaetzle

Yesterday, we went to Philadelphia to see our oldest son, Robert.  We hoped it would be a beautiful day so we could walk around the city, but the weather just did not cooperate.  It doesn’t really matter that much to us though, as we were happy to just be down there with him.  Our youngest niece Stephanie was looking at colleges, hard to imagine that she’s college bound, and one college was in Philadelphia.  We made arrangements to meet up with her family and share the beauty of this city with them. We had a lovely day at my son’s home and a delicious lunch.

Robert’s street in Philadelphia

Stephanie is my youngest niece and the youngest grandchild in our family.   This week, she received an award from her high school – Heart of  a Champion – for her work in her high school marching band.  When she sent me a photograph of her award, I told her that receiving an award like that says a lot about her character.  There are so many people in this world who find it impossible to be kind to others.  In my opinion, being recognized for having a strong heart is worth more than anything else.  How we treat others says a lot about who we are and who we want to be. Obviously, my niece has received a good foundation from her parents and is ready to now leave the nest.   I look forward to hearing about her final college selection and we wish her well these next four years.  My three children will tell you going away to college was the best growth experience of their lives and one they treasured.

Stephanie 2005, youngest in the family

Today, I need to get myself ready to return to work following my mid-winter break.  I planned to work this week, but it just wasn’t in the cards for me.  I ended up being home all week and once that happens, I settle in to a nesting routine.  The weather wasn’t great so it was easy to just relax at home.  We had some delicious meals and binged on some great shows.  I read a few books and now that it’s over, it’s time to get back to my normal routine.  Cooking a few meals today to prepare for the week helped me get myself ready.

A few weeks back, when we had a snowstorm, I posted photographs of our storm meal – Chicken Schnitzel with Mushroom Gravy and Spaetzle.

I shared the recipe with those who asked and today decided it was time to make it again.  It’s super simple and delicious.  As it poured outside, I was happy to have all the necessary ingredients on hand. Cooking in pajamas is quite fun!

Chicken Schnitzel with Mushroom Gravy & Spaetzle
Mushroom Gravy
  • Unsalted butter
  • ½ onion, chopped
  • 3 garlic cloves, chopped
  • 8 oz. Baby Bella mushrooms, sliced (Can use white mushrooms too)
  • 3 tablespoons flour
  • ½ cup of white wine
  • 2 1/2 cups chicken broth
  • 1 tablespoon of mustard
  • 1 tablespoon of Worcestershire sauce
  • Salt and pepper to taste


  1. Pour a glass of Cabernet Sauvignon and turn on Alexa for dancing in the kitchen.02F8F623-B328-4DB5-A6D9-09A4B7885D0A
  2. Heat butter over medium-high heat in a medium skillet
  3. Saute onions for about 4 minutes
  4. Add the garlic and saute for about 1 minute.
  5. Add the mushrooms and saute for about 5 minutes.E87D5AD5-4B28-47E0-8E10-2D553BF75552
  6. Add the wine, stirring to deglaze the pot and combine with the flour
  7. Add the stock, and stir until it thickens.
  8. Bring to boil, then reduce heat
  9. Stir in the mustard and Worcestershire sauce.
  10. Season with salt and pepper.
  11. Cook for about 10 minutes on low heat, thickening if necessary.
  12.  Cover and set aside, keeping warm

SCHNITZEL Ingredients:

  • Olive oil
  • 1 lb boneless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko
  • 1 tsp hungarian sweet paprika
  • ½ teaspoon of caraway seeds


  1. Heat the oil in a large skillet
  2. Thin slice chicken if not already thin.  Place between two pieces of Saran wrap and pound the cutlet with your rolling pin.FF8D5637-9D8D-42E1-BA0E-944A34029579
  3. Place the flour in one bowl, eggs in another and panko in a third with paprika and caraway seeds.
  4. Place each cutlet in the flour, then dip into the egg, then dredge in the panko mix.6E806D4C-DE27-4C65-8955-1DDA6271B11D
  5. Fry each cutlet about 4 minutes per side, or until golden brown.
  6. Serve with gravy poured over top and spaetzle.

Spaetzle Ingredients:

  • 1 cup all purpose flour
  • 2 eggs
  • 1 tsp nutmeg
  • 1 tsp salt


  • Combine all ingredients in bowl.  Mix together to form dough.
  • Place dough in spaetzle maker over pot of boiling waterC2CA7D5F-10BC-4F80-9580-4BBD0320C165
  • Cook until spaetzle rises to top (2 minutes)
  • Remove from water and serve immediately5473D0F3-1062-40F6-BFAB-82885A4E7577

This recipe made enough to serve 4 people.  I served it with spinach.  The food reheats beautifully for lunch and a quick dinner during the week.  If you try it, please let me know how you like it.

If you have a recipe you’d like to share, please send me a note below.  I’d love to hear the story of your family recipe and try it out.  We can feature your recipe on an upcoming blog, along with your story and memories.  We love trying out new recipes and hearing the stories attached.



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