Stuffed Chicken Breast in a White Wine Cream Sauce |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
4 chicken breasts, butterflied and pounded evenly |
3 ounces sun-dried tomatoes |
3 ounces frozen spinach, thawed |
2 ounces goat cheese, crumbled |
3 tablespoons pine nuts |
1 small shallot, diced |
1/2 cup white wine |
1/2 cup chicken broth |
1 cup heavy cream |
salt and pepper |
oil, for frying |
Directions:
1. butterfly chicken and pound lightly to even thickness. You don't want it.
2. to be thin, you just want it to be even. Season with salt and pepper on both.
3. sides.
4. Preheat pan with oil to pan fry chicken.
5. Layer the spinach, sun dried tomatoes, goat cheese on 1/2 of the chicken.
6. and fold over the other half to cover. Secure with toothpick.
7. Pan fry the chicken until done, about 8-10 minutes on each side.
8. In a small saucepan, heat oil and toast pine nuts for about 1 minute. Add.
9. shallots and sweat.
10. Add white wine, chicken broth, and heavy cream and let simmer. Reduce by.
11. half. Season to taste with salt and pepper.
12. Plate chicken and ladle sauce over it.
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