Stuffed Chicken Breast In A White Wine Cream Sauce Recipes

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STUFFED CHICKEN BREAST WITH WHITE WINE SAUCE



Stuffed Chicken Breast with White Wine Sauce image

Tender, juicy chicken stuffed with spinach and cheese, and then topped with a scrumptious white wine sauce. This is gourmet cooking made simple - a restaurant-style dish that can easily be prepared at home.

Yield 4

Number Of Ingredients 11

1 cup 40 Knots Pinot Gris
1 cup frozen spinach, thawed and drained
1 cup ricotta cheese
1/2 cup Swiss cheese, grated
1 egg
2 tbsps olive oil
4 large skinless, boneless chicken breast halves
1 cup chicken stock
1 tbsp Dijon mustard
1 tsp lemon juice
salt and pepper to taste

Steps:

  • 1. In a medium bowl combine spinach, ricotta, Swiss cheese, egg, salt and pepper. Set aside. 2. Place 1 chicken breast half between two layers of plastic wrap or wax paper, boned side up. Starting in the centre of the breast, gently pound the chicken with a rolling pin or the flat side of a meat hammer until breasts are around 1/4 inch thick. Repeat with the remaining chicken breast halves. 3. Season the meat with salt and pepper. Divide the spinach mixture in 4, placing a pile in the centre of each flattened breast. Wrap the breast arouind the spinach mixture like a parcel and use toothpicks to secure. 4. Heat the oil in a large pan over medium heat. Add the chicken parcels and fry for approximately 3 minutes on each side. Reduce the heat to low, cover the pan and cook for a further 6-7 minutes or until meat is cooked through. Do not overcook or the meat will dry out. Remove chicken and let it stand for 5-6 minutes. 5. Heat 40 Knots Pinot Gris and stock in a saucepan over high heat, stirring frequently. Once it boils, reduce heat and simmer, reducing mixture by about one-third. Add mustard and lemon juice and stir through. 6. Cut chicken parcels into thick slices and top with the sauce. Serve immediately with your favourite vegetables or salad. Contributed by: Troy and Cheryl-Lynn Townsin found in Cooking with BC Wine

STUFFED CHICKEN BREASTS WITH A CREAMY WINE SAUCE



Stuffed Chicken Breasts With a Creamy Wine Sauce image

This is very nice for an impressive dinner. I enjoy serving it with roasted vegetables and lemon rice. Elegant!

Provided by Chef Decadent1

Categories     < 60 Mins

Time 55m

Yield 4 breasts, 4 serving(s)

Number Of Ingredients 15

7 ounces ricotta cheese
2 ounces goat cheese
1 tablespoon green onion
2 teaspoons italian herb salad dressing
1 1/2 teaspoons oregano
1 minced garlic clove
1/4 teaspoon salt
1/8 teaspoon pepper
4 chicken breasts
1 tablespoon olive oil
1 shallot, minced
1/2 cup white wine
3/4 cup heavy cream
3 tablespoons Dijon mustard
1/8 teaspoon pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Mix all stuffing ingredients and set aside.
  • Lightly spray casserole dish with cooking oil.
  • Prepare chicken by placing a slit down the center of each breast and spooning approximately 1/4 of the stuffing mixture into each breast.
  • Place in oven and cook for 40-45 minutes until done.
  • WINE SAUCE.
  • During the last 10 minutes prepare wine sauce.
  • Heat oil in saucepan and saute diced shallot until soft.
  • Add 1/2 cup of white wine and heat over medium heat 3-4 minutes.
  • Slowly add heavy cream, dijon mustard and salt and pepper to taste.
  • Bring to a boil and simmer.
  • To thicken combine 1 tbsp flour with some water until it forms a paste.
  • Add a small amount of the heated wine sauce into the paste and then slowly add this mixture to the entire amount of wine sauce until thickened. Heat through and serve over chicken. Garnish with parsley and serve!
  • *Basil may also taste nice in the wine sauce -- I am going to try next time.

Nutrition Facts : Calories 612.4, Fat 44.6, SaturatedFat 21.8, Cholesterol 191.5, Sodium 498.6, Carbohydrate 6.2, Fiber 0.5, Sugar 1.2, Protein 40.7

STUFFED CHICKEN BREAST IN A WHITE WINE CREAM SAUCE



Stuffed Chicken Breast in a White Wine Cream Sauce image

Make and share this Stuffed Chicken Breast in a White Wine Cream Sauce recipe from Food.com.

Provided by Brisket in Roses

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 641.8, Fat 44.9, SaturatedFat 20.9, Cholesterol 185.5, Sodium 748.6, Carbohydrate 17.1, Fiber 3.5, Sugar 9.2, Protein 40

SPINACH AND RICOTTA-STUFFED CHICKEN BREASTS WITH LEMONY WHITE WINE SAUCE



Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 15

1 cup cooked, chopped, and drained fresh spinach
1/2 cup ricotta
1/2 cup Gorgonzola
4 slices cooked bacon, crumbled
Kosher salt and freshly ground black pepper
1 large egg
1/2 cup dry white wine
1/2 cup homemade chicken stock
1 tablespoon Dijon mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish
2 (8-ounce) boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

Steps:

  • Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.
  • Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.
  • Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.
  • Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.
  • Transfer the chicken to a cutting board and let rest for 5 minutes.
  • Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.
  • Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and erve immediately.

Nutrition Facts : Calories 775 calorie, Fat 42 grams, SaturatedFat 16 grams, Carbohydrate 11 grams, Fiber 5 grams

CHICKEN IN WHITE WINE SAUCE



Chicken in White Wine Sauce image

Want to welcome dinner guests with a healthy meal? This saucy chicken will wow them with its moist and tender texture and golden brown coating. -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon olive oil
1/2 cup reduced-sodium chicken broth
1/2 cup white wine or additional reduced-sodium chicken broth
4 teaspoons grated Parmesan cheese

Steps:

  • In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large ovenproof skillet coated with cooking spray, brown chicken in oil for 1-2 minutes on each side. Add broth and wine; bring to a boil. Remove from the heat., Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with cheese.

Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

STUFFED CHICKEN BREASTS WITH MASCARPONE AND WHITE WINE SAUCE



Stuffed Chicken Breasts With Mascarpone and White Wine Sauce image

An Italian Recipe developed for World Tour and Recipe Swap contest, September, 2005. If you cannot purchase chipolline onions locally, you may use Shallots

Provided by TOOLBELT DIVA

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

4 chicken breasts
1 lb ground chicken
6 garlic cloves, chopped fine
8 chipolline onions, chopped fine
1 portabella mushroom, chopped fine
1/4 cup flat-leaf Italian parsley, chopped fine
2 tablespoons fresh oregano, chopped fine
1/2 cup fresh spinach, lightly steamed
1/8 teaspoon black pepper, from the mill
4 slices provolone cheese
1/4 cup parmesan cheese, grated
1/4 cup olive oil
2 tablespoons butter
2 tablespoons cornstarch
1/2 cup mascarpone cheese
1 cup dry white wine
1/4 cup fresh basil, chopped fine

Steps:

  • With your mallet or tenderizer, pound chicken breasts to about 1/2 inch thick; set aside until ready to use.
  • Clarify sweet chipolline onions in a little oil; remove from pan and set aside until ready to use.
  • Cook garlic until just golden in colour; remove from pan and set aside with the onions.
  • Cook chopped mushrooms until liquid dissipates, stirring constantly to prevent burning. Remove from heat and set aside.
  • Brown ground chicken, using about 2 tbsp oil, add oil as required.
  • To the ground chicken add onions, garlic, mushrooms, parsley, oregano and black pepper to taste.
  • Stir constantly for 5 or 6 minutes, to blend flavours.
  • Steam spinach until just wilted; remove from pan and squeeze dry.
  • Chop spinach, coarse; add parmesan cheese, and mix together.
  • Divide ground chicken mixture evenly, and spoon onto one half of each flattened chicken breasts.
  • Divide spinach mixture evenly, and spoon over chicken mixture.
  • Top the mixture(s) with a slice of provalone.
  • Fold the other half of chicken breast over the mixture(s), and press the edges together to form a pouch.
  • Brown each pouch on both sides; reduce heat, cover pan and continue cooking until done; 10-12 minutes.
  • Remove cooked chicken to plates and spoon sauce over pouches. Serve hot with vegetables or pasta (your choice).
  • For the sauce: Melt butter in a pan
  • Add corn starch, stirring constantly with your whisk, to blend.
  • Add mascarpone cheese.
  • Continue to stir with your whisk while slowly adding dry white wine.
  • When cheese is blended thoroughly with the mixture, add fresh basil.
  • Mix well and spoon sauce over finished chicken breasts.

Nutrition Facts : Calories 855.5, Fat 45.8, SaturatedFat 16.2, Cholesterol 212.3, Sodium 581.9, Carbohydrate 32.1, Fiber 4.3, Sugar 10.8, Protein 67.6

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