Asparagus Stuffed Chicken With White Wine Shallot Sauce Recipes

ASPARAGUS-STUFFED CHICKEN WITH WHITE WINE-SHALLOT SAUCE

Steps:

• In a skillet, melt butter over medium heat. Add shallots and sauté until tender and translucent but not browned, about 6 minutes. Stir in garlic and asparagus and cook 2 minutes. Transfer to bowl and let cool. Mix in goat cheese, parsley, lemon zest, salt and pepper.
• With knife held horizontally, slice through chicken breasts, starting at the thinner side, about two-thirds of the way through, so chicken breasts can open like a book. Spread one-quarter of the filling over the inside of each breast leaving a 1/2-inch border uncovered. Close each breast to enclose filling, securing with a toothpick if desired.
• Heat oven to 400°F
• In a large ovenproof nonstick skillet, heat oil over medium-high heat. Sprinkle the chicken breasts with half of the salt and pepper. Arrange chicken, skin-side down, and cook until golden brown, about 3 minutes. Gently turn chicken over and cook 3 minutes more.
• Transfer skillet to oven and bake until chicken is cooked through, about 15 to 20 minutes. Transfer chicken to a platter to keep warm.
• In same skillet, melt butter over mediumhigh heat. Add shallots and cook until tender but not browned, about 6 minutes. Stir in wine and chicken broth. Bring to a boil. Reduce heat to maintain a simmer for 3 minutes. Whisk yolks and remaining salt and pepper in a small bowl. Pour about 1/4 cup of the sauce into the yolks and whisk to combine. Whisk yolk mixture back into skillet and continue whisking, without letting it boil, until sauce is thick enough to coat the back of a spoon, about 3 minutes. Stir in parsley and tarragon; serve over chicken.

ASPARAGUS-STUFFED CHICKEN BREAST

Steps:

• Prepare filling: Melt butter in a skillet over medium heat. Add shallots and saute until tender and translucent, about 6 minutes; be careful not to brown them. Stir in asparagus and garlic; cook for 2 minutes. Transfer to a bowl and let cool, about 5 minutes.
• Add goat cheese, parsley, lemon zest, salt, and pepper to the cooled shallots and mix to combine.
• Prepare chicken: Slice horizontally through each chicken breast, starting at the thinner edge and going 2/3 of the way through so they can open like a book.
• Spread 1/4 of the filling over the inside of each breast, leaving a 1/2-inch border uncovered. Close breasts to enclose the filling and secure with a toothpick if desired. Sprinkle 1/2 teaspoon each salt and pepper over the breasts.
• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a large, oven-proof, nonstick skillet over medium-high heat. Arrange seasoned chicken, skin-side down, in the hot pan. Cook until golden brown, about 3 minutes. Gently turn and cook for 3 more minutes.
• Transfer the skillet to the preheated oven and bake until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and transfer to a platter to keep warm.
• Add butter to the same skillet and melt over medium-high heat. Add shallots and cook until tender but not browned, about 6 minutes. Pour wine and chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Reduce heat and maintain a simmer for 3 minutes.
• Whisk egg yolks with remaining 1/2 teaspoon each salt and pepper in a small bowl. Pour about 1/4 cup of the hot sauce into the egg yolk mixture and whisk quickly to combine. Add egg yolk mixture to the skillet, whisking continuously without letting it boil. Cook until sauce is thick enough to coat the back of a spoon, about 3 minutes. Stir in parsley and tarragon.
• Serve warm sauce over chicken.

RISHIA ZIMMERN'S CHICKEN WITH SHALLOTS

Steps:

• Pat the chicken thighs very dry with paper towels. Sprinkle the flour, salt and pepper over the chicken.
• Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
• Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, about 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
• Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
• Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

ASPARAGUS-STUFFED CHICKEN ROLLS

Steps:

• In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks., Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture., In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken. , Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks.

ASPARAGUS-STUFFED CHICKEN CORDON BLEU WITH A CREAMY WINE SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Wash the chicken and pat dry with paper towels. Place between 2 pieces of waxed paper; pound with the flat side of a wooden mallet to about 1/4-inch thickness. (Cook's Tip: Meat should be thin, but be careful not to tear.).
• Snap off tough bottoms of asparagus. Place in boiling water and cover for 1 minute. Shock in cold water, drain and pat dry. Set aside.
• Prepare stuffing mix as directed on package; set aside.
• In a small mixing bowl, combine the salt, pepper, butter, mustard, garlic and wine. Lay out the chicken breasts, brush the inside of each chicken breast with the melted butter mixture.
• Place 3 asparagus spears on the buttered side of the chicken breast (arrange so that the asparagus tips peek out when the chicken breast is rolled up), and 1 slice each of ham and swiss cheese. Starting from the narrow end, roll each chicken breast up tightly to enclose the filling. (If necessary, secure with toothpicks.)
• Brush outside of each chicken breast with the remaining butter mixture and then roll in bread crumbs. Place the rolls in a 13x9-inch greased baking dish, seam side down, and top with the prepared stuffing.
• Bake for 40 minutes, or until the chicken is browned and juices run clear.
• Meanwhile, prepare the sauce that will accompany this delicious dish.
• White Wine Sauce:.
• Over low heat, melt the butter in a medium-size saucepan, add the shallots; cook 7 to 8 minutes, stirring occasionally.
• Add the cream, wine, flour, salt, pepper, onion powder, and parsley. Stir all together bring to a boil. Reduce heat to low and simmer until the sauce is thickened. (Makes about 1 1/2 cups).

CHICKEN AND ASPARAGUS IN WHITE WINE SAUCE

Steps:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.
• Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chichen in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chichen from pan; keep warm. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover and cook 3 minutes or until asparagus is crisp tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken.