Best 2 Stuffed Chicken Breasts With A Creamy Wine Sauce Recipes
Indulge in a culinary journey with our exquisite stuffed chicken breasts, masterfully prepared with a creamy wine sauce that tantalizes your taste buds. This delightful dish is a symphony of flavors, textures, and aromas.
Within this comprehensive guide, you'll find a collection of delectable recipes that cater to a range of preferences and skill levels. From the classic "Stuffed Chicken Breasts with Creamy Wine Sauce" recipe, featuring a succulent filling of spinach, mushrooms, and cheese, to the more adventurous "Chicken Breasts Stuffed with Goat Cheese and Roasted Red Peppers," each recipe promises a unique gastronomic experience.
For those seeking a healthier option, the "Baked Stuffed Chicken Breasts with Lemon and Herbs" recipe offers a lighter yet equally flavorful variation. And for those with limited time, the "Quick and Easy Stuffed Chicken Breasts with a Creamy Mushroom Sauce" recipe delivers convenience without compromising on taste.
No matter your culinary expertise or dietary preferences, this comprehensive guide has a stuffed chicken breast recipe that will satisfy your cravings. So, prepare to embark on a culinary adventure and savor the exquisite flavors of these exceptional dishes.
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
Tips:
- Use a variety of vegetables: This recipe calls for bell peppers, mushrooms, and spinach, but you can use any vegetables you like. Some other good options include carrots, zucchini, broccoli, and cauliflower.
- Don't overcook the chicken: Chicken breasts can dry out quickly, so it's important to cook them just until they are cooked through. A good way to check is to insert a meat thermometer into the thickest part of the chicken breast. The chicken is cooked when it reaches an internal temperature of 165 degrees Fahrenheit.
- Make sure the sauce is thick enough: The sauce for this dish should be thick enough to coat the chicken and vegetables. If the sauce is too thin, it will run off the chicken and make the dish look messy. To thicken the sauce, you can add a cornstarch slurry (a mixture of cornstarch and water) or a roux (a mixture of butter and flour).
- Serve the chicken breasts with your favorite sides: This dish can be served with a variety of sides, such as mashed potatoes, rice, or roasted vegetables.
Conclusion:
Stuffed chicken breasts with a creamy wine sauce is a delicious and elegant dish that is perfect for a special occasion. The chicken is juicy and flavorful, the vegetables are tender and colorful, and the sauce is rich and creamy. This dish is sure to impress your guests.
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