CHICKEN IN WHITE WINE SAUCE
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
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
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
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
SPINACH AND RICOTTA-STUFFED CHICKEN BREASTS WITH LEMONY WHITE WINE SAUCE
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
STUFFED CHICKEN BREASTS WITH LEMON-DILL SAUCE
This simple stuffed chicken breast recipe takes minimal ingredients and is fast to make. My brother, future sister-in-law, and niece were the first to try it out and gave rave reviews. I can say it's police officer-, nurse-, and child-approved! Serve with rice pilaf and vegetables, if desired.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 5
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper-towel lined plate to drain, leaving bacon grease in the skillet. Chop bacon when cool enough to handle. Add shallot to bacon grease in the skillet and cook over medium-low heat until caramelized, 5 to 10 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Coat a glass casserole dish with cooking spray.
- Place the tip of a sharp knife 1 inch from the top of a chicken breast. Cut a shallow slice lengthwise down the center, stopping 1 inch from the bottom. Cut shallow slices horizontally across the top and bottom of the slice. Repeat with remaining chicken breasts.
- Combine chopped bacon, caramelized shallot, ricotta cheese, and garlic powder in a small bowl. Stuff each chicken breast with 2 to 3 tablespoons of the ricotta mixture and place in the prepared casserole dish.
- Cook in the preheated oven for 25 minutes.
- Meanwhile, melt butter in a saucepan over medium-high heat. Add flour and whisk to create a roux. Slowly pour in chicken broth, stirring constantly until smooth. Add in cream, lemon juice, white wine, and dill. Cook, stirring continuously, until slightly thickened, about 5 minutes.
- Remove chicken from the oven. Pour sauce over chicken breasts, return to the oven, and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes.
- Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil chicken until slightly golden, about 3 minutes.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 6.6 g, Cholesterol 115 mg, Fat 18.5 g, Fiber 0.2 g, Protein 32 g, SaturatedFat 9.4 g, Sodium 583.7 mg, Sugar 1.1 g
STUFFED CHICKEN BREASTS WITH A CREAMY WINE SAUCE
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
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
CHICKEN STUFFED WITH HERBY MASCARPONE
This super-quick and special recipe for two is bound to become a My Good Food favourite
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the rosemary, garlic and seasoning. Place the chicken breasts on a board and lift, but don't detach, the skin. Put a spoonful of the mascarpone mix under the skin of each breast. Wrap 2 slices of prosciutto around each, as neatly and tightly as you can, to keep the filling enclosed.
- Heat a non-stick frying pan, add the olive oil and quickly brown the chicken on both sides. Transfer to a roasting tin, then finish off in the oven for 15-20 mins until just cooked.
- Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits. Spoon the juices over the chicken and serve with potatoes and green beans.
Nutrition Facts : Calories 339 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 37 grams protein, Sodium 1.24 milligram of sodium
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