Stuffed Chicken Breast in a White Wine Cream Sauce

READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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