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
MASCARPONE STUFFED CHICKEN
This recipe is ideal for fast weeknight dinners as well as weekend entertaining. Another one from Good Food Magazine. This recipe serves 2, but can easily be doubled or more.
Provided by CulinaryQueen
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200C/400°F.
- Mix the mascarpone with the rosemary, garlic, salt and pepper.
- Place the chicken breasts on a board and lift the skin, but don't detach it.
- Put a spoonful of the mascarpone mix under the skin of each breast.
- Wrap 2 slices of prosciutto around each one as neatly and tightly as you can, to keep the filling enclosed.
- Heat a non-stick fry pan, add the olive oil and quickly brown the chicken on both sides.
- Transfer to a roasting tin, then finish off in the oven for 15-20 minutes until just cooked through.
- Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits.
- Spoon the juices over the chicken and serve.
Nutrition Facts : Calories 315.4, Fat 20.2, SaturatedFat 4.8, Cholesterol 92.8, Sodium 92.1, Carbohydrate 1.7, Fiber 0.2, Sugar 0.3, Protein 30.4
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
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