Stuffed Chicken Breast In A White Wine Cream Sauce Recipes

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.

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.

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.

Steps:

• Lightly brown both sides of chicken in olive oil.
• Add onion, garlic, mushrooms, and butter and saute about 4-5 minutes until onions start to become translucent.
• Add wine and Worcestershire sauce and cook an additional 2 minutes.
• Lower heat and add cream, salt, pepper, basil, and parsley.
• Too high of heat will cause the cream to curdle.
• Simmer on low 20-25 minutes until done.

Steps:

• In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.