Best Stuffed Chicken Breast In A White Wine Cream Sauce Recipes

STUFFED CHICKEN BREASTS WITH A CREAMY WINE SAUCE

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.

STUFFED CHICKEN BREASTS WITH MASCARPONE AND WHITE WINE SAUCE

Steps:

• With your mallet or tenderizer, pound chicken breasts to about 1/2 inch thick; set aside until ready to use.
• Clarify sweet chipolline onions in a little oil; remove from pan and set aside until ready to use.
• Cook garlic until just golden in colour; remove from pan and set aside with the onions.
• Cook chopped mushrooms until liquid dissipates, stirring constantly to prevent burning. Remove from heat and set aside.
• Brown ground chicken, using about 2 tbsp oil, add oil as required.
• To the ground chicken add onions, garlic, mushrooms, parsley, oregano and black pepper to taste.
• Stir constantly for 5 or 6 minutes, to blend flavours.
• Steam spinach until just wilted; remove from pan and squeeze dry.
• Chop spinach, coarse; add parmesan cheese, and mix together.
• Divide ground chicken mixture evenly, and spoon onto one half of each flattened chicken breasts.
• Divide spinach mixture evenly, and spoon over chicken mixture.
• Top the mixture(s) with a slice of provalone.
• Fold the other half of chicken breast over the mixture(s), and press the edges together to form a pouch.
• Brown each pouch on both sides; reduce heat, cover pan and continue cooking until done; 10-12 minutes.
• Remove cooked chicken to plates and spoon sauce over pouches. Serve hot with vegetables or pasta (your choice).
• For the sauce: Melt butter in a pan
• Add corn starch, stirring constantly with your whisk, to blend.
• Add mascarpone cheese.
• Continue to stir with your whisk while slowly adding dry white wine.
• When cheese is blended thoroughly with the mixture, add fresh basil.
• Mix well and spoon sauce over finished chicken breasts.

ASPARAGUS-STUFFED CHICKEN CORDON BLEU WITH A CREAMY WINE SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Wash the chicken and pat dry with paper towels. Place between 2 pieces of waxed paper; pound with the flat side of a wooden mallet to about 1/4-inch thickness. (Cook's Tip: Meat should be thin, but be careful not to tear.).
• Snap off tough bottoms of asparagus. Place in boiling water and cover for 1 minute. Shock in cold water, drain and pat dry. Set aside.
• Prepare stuffing mix as directed on package; set aside.
• In a small mixing bowl, combine the salt, pepper, butter, mustard, garlic and wine. Lay out the chicken breasts, brush the inside of each chicken breast with the melted butter mixture.
• Place 3 asparagus spears on the buttered side of the chicken breast (arrange so that the asparagus tips peek out when the chicken breast is rolled up), and 1 slice each of ham and swiss cheese. Starting from the narrow end, roll each chicken breast up tightly to enclose the filling. (If necessary, secure with toothpicks.)
• Brush outside of each chicken breast with the remaining butter mixture and then roll in bread crumbs. Place the rolls in a 13x9-inch greased baking dish, seam side down, and top with the prepared stuffing.
• Bake for 40 minutes, or until the chicken is browned and juices run clear.
• Meanwhile, prepare the sauce that will accompany this delicious dish.
• White Wine Sauce:.
• Over low heat, melt the butter in a medium-size saucepan, add the shallots; cook 7 to 8 minutes, stirring occasionally.
• Add the cream, wine, flour, salt, pepper, onion powder, and parsley. Stir all together bring to a boil. Reduce heat to low and simmer until the sauce is thickened. (Makes about 1 1/2 cups).

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.