Stuffed Chicken Breast In A White Wine Cream Sauce Recipe

Name: Stuffed Chicken Breast In A White Wine Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1113

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 chicken breasts, butterflied and pounded evenly, 3 ounces sun-dried tomatoes, 3 ounces frozen spinach, thawed, 2 ounces goat cheese, crumbled, and more.

Yes, Stuffed Chicken Breast In A White Wine Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Chicken Breast In A White Wine Cream Sauce

How did you like this recipe?

Frequently Asked Questions