Stuffed Chicken Breast in a White Wine Cream Sauce

Total Time
40mins
Prep 5 mins
Cook 35 mins

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Ingredients Nutrition

Directions

  1. Butterfly chicken and pound lightly to even thickness. You don't want it to be thin, you just want it to be even.
  2. Season with salt and pepper on both sides.
  3. Preheat pan with oil to pan fry chicken.
  4. Layer the spinach, sun dried tomatoes, goat cheese on 1/2 of the chicken and fold over the other half to cover.
  5. Secure with toothpick.
  6. Pan fry the chicken until done, about 8-10 minutes on each side.
  7. In a small saucepan, heat oil and toast pine nuts for about 1 minute.
  8. Add shallots and sweat.
  9. Add white wine, chicken broth, and heavy cream and let simmer, reduce by half.
  10. Season to taste with salt and pepper.
  11. Plate chicken and ladle sauce over it.
Most Helpful

5 5

Wow! This was fabulous! Definitely a dish you could serve to company. I used cream cheese in place of the goat cheese and otherwise followed the recipe. The sauce is divine! Great job on your contest entry Brisket!