STUFFED CHICKEN BREASTS WITH A CREAMY WINE SAUCE
This is very nice for an impressive dinner. I enjoy serving it with roasted vegetables and lemon rice. Elegant!
Provided by Chef Decadent1
Categories < 60 Mins
Time 55m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Mix all stuffing ingredients and set aside.
- Lightly spray casserole dish with cooking oil.
- Prepare chicken by placing a slit down the center of each breast and spooning approximately 1/4 of the stuffing mixture into each breast.
- Place in oven and cook for 40-45 minutes until done.
- WINE SAUCE.
- During the last 10 minutes prepare wine sauce.
- Heat oil in saucepan and saute diced shallot until soft.
- Add 1/2 cup of white wine and heat over medium heat 3-4 minutes.
- Slowly add heavy cream, dijon mustard and salt and pepper to taste.
- Bring to a boil and simmer.
- To thicken combine 1 tbsp flour with some water until it forms a paste.
- Add a small amount of the heated wine sauce into the paste and then slowly add this mixture to the entire amount of wine sauce until thickened. Heat through and serve over chicken. Garnish with parsley and serve!
- *Basil may also taste nice in the wine sauce -- I am going to try next time.
Nutrition Facts : Calories 612.4, Fat 44.6, SaturatedFat 21.8, Cholesterol 191.5, Sodium 498.6, Carbohydrate 6.2, Fiber 0.5, Sugar 1.2, Protein 40.7
STUFFED CHICKEN BREAST IN A WHITE WINE CREAM SAUCE
Make and share this Stuffed Chicken Breast in a White Wine Cream Sauce recipe from Food.com.
Provided by Brisket in Roses
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Butterfly chicken and pound lightly to even thickness. You don't want it to be thin, you just want it to be even.
- Season with salt and pepper on both sides.
- Preheat pan with oil to pan fry chicken.
- Layer the spinach, sun dried tomatoes, goat cheese on 1/2 of the chicken and fold over the other half to cover.
- Secure with toothpick.
- Pan fry the chicken until done, about 8-10 minutes on each side.
- In a small saucepan, heat oil and toast pine nuts for about 1 minute.
- Add shallots and sweat.
- Add white wine, chicken broth, and heavy cream and let simmer, reduce by half.
- Season to taste with salt and pepper.
- Plate chicken and ladle sauce over it.
Nutrition Facts : Calories 641.8, Fat 44.9, SaturatedFat 20.9, Cholesterol 185.5, Sodium 748.6, Carbohydrate 17.1, Fiber 3.5, Sugar 9.2, Protein 40
SPINACH AND RICOTTA-STUFFED CHICKEN BREASTS WITH LEMONY WHITE WINE SAUCE
Steps:
- Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
- Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.
- Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.
- Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.
- Transfer the chicken to a cutting board and let rest for 5 minutes.
- Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
- Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and erve immediately.
Nutrition Facts : Calories 775 calorie, Fat 42 grams, SaturatedFat 16 grams, Carbohydrate 11 grams, Fiber 5 grams
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