Recipes:
# Herb-Mushroom Stuffed Chicken
## INGREDIENTS
* 1 chicken, quartered (about 5 pounds)
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 6 mushrooms
* 2 tablespoons chopped green onions
* 2 tablespoons chopped fresh parsley
* 1 teaspoon dried tarragon
* 1/4 teaspoon dried thyme
* 3 tablespoons butter or margarine, softened, divided
* Juice of 1/2 lemon (about 1 tablespoon)
* 1/4 cup white wine
* 1/2 cup whipping cream
**SERVES 4**
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## Make Ahead
You can prepare this through **step 2** up to **4 hours ahead**. Refrigerate until ready to cook.
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## Variation
Experiment with the herbs for different flavors. Use **savory instead of thyme**, or **chives instead of green onions**.
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### 1
Preheat oven to **375°F**. Sprinkle chicken with salt and pepper. Chop mushrooms and combine with green onions, parsley, tarragon, thyme, **1 tablespoon butter** and lemon juice; mix well.
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### 2
Pull back the skin of each chicken piece about halfway. Place **2 tablespoons** of the mixture under skin. Spread evenly.
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### 3
Melt remaining butter in an ovenproof skillet over high heat. Sauté chicken, turning once, until browned, about **10 minutes**. Place skillet in oven. Bake until chicken is cooked through, about **25 minutes**.
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### 4
Place chicken on a platter. Drain most of drippings from skillet. Add wine to skillet. Cook, stirring, until nearly evaporated. Add cream. Cook, stirring, for **1 minute**. Serve sauce with chicken.
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## Make It Quicker
* If your skillet's handle is not ovenproof, you can wrap it with **two layers of heavy-duty aluminum foil** to make it heatproof up to **375°F**.
