Name: Stuffed Chicken Breasts with Crème Dijon Wine Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 (8-ounce) boneless, skinless chicken breasts; 2 Tablespoons vegetable oil; 5 ounces white mushrooms (trimmed, wiped clean, and sliced thin (about 2 cups)); 1 small leek (white part halved lengthwise, washed, and chopped (about 1/2 cup)); 1 medium garlic clove (minced); 1/4 teaspoon dried thyme; 1/2 cup dry white wine; Salt and ground black pepper; 1 cup low-sodium chicken broth (divided); 1/2 Tablespoon freshly squeezed lemon juice; 1 teaspoon Dijon mustard; 1/2 cup heavy cream; 1 Tablespoon Bisto; 1/2 Tablespoon minced parsley (for garnish)

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For an elegant meal, try these tender, juicy chicken breasts stuffed with mushrooms and leeks and topped with a delicious crème Dijon wine sauce. The uncooked stuffed chicken can be made ahead of time, and refrigerated. Cook it 30 minutes before dinner for a five-star restaurant quality meal.

Ingredients for Stuffed Chicken Breasts with Crème Dijon Wine Sauce:

I adapted the recipe from America’s Test Kitchen for this delicious chicken, and used the following ingredients: Boneless, skinless chicken breasts, vegetable oil, mushrooms, leek, garlic, dried thyme, fresh lemon juice, dry white wine, salt, freshly ground black pepper, chicken broth, Dijon mustard, heavy cream, and Bisto.

Preparing the Chicken:

First, I butterflied each chicken breast by cutting them horizontally to about 1/2-inch from the edge with a sharp knife. I wanted to make sure that the halves remained attached.

Next, I placed each breast in a ziploc bag, and pounded it to a thickness of about 1/4-inch. Then, I trimmed about 1/2-inch from the long sides of the chicken breast. I ended up with a piece of chicken that was roughly 8-inches long and 5-inches wide. I saved the trimmings to use in the stuffing.

Making the Stuffing:

First, I added the chicken trimmings to my food processor fitted with a steel blade, and processed it for about 20 seconds until it was smooth. Then, I transferred the trimmings to a bowl.

Next, I heated some oil in a skillet over medium high heat and added the mushrooms. I cooked the mushrooms, stirring occasionally until all of the moisture had evaporated. This took about 5 minutes. Then, I added the leeks to the skillet, and continued cooking the mixture until the leeks were softened. This took a couple of minutes. Finally, I added the garlic and thyme and cooked the mixture until the garlic was fragrant.

After the mushroom mixture had cooled a bit, I added it to the bowl of the food processor, and pulsed it four or five times until it was roughly chopped. Then, I added puréed chicken, along with salt and pepper, and pulsed it four or five times until everything was well incorporated.

Meanwhile, I returned the skillet to the heat, added the wine, and scraped up the browned bits. I transferred the wine to a small bowl, and set it aside.

Stuffing the Chicken Breasts:

To stuff the chicken, I spread about half of the stuffing evenly over one of the pieces of chicken. I left about a half-inch border along the short sides and one of the long sides. Then, I rolled the breast up as tightly as possible, starting at one of the shorter ends. With the seam side down, I placed three pieces of kitchen twine under the breast, tied the twine, and trimmed the excess. At this point, I put the uncooked stuffed chicken breasts in the refrigerator with the view that I would cook them later.

Cooking the Stuffed Chicken Breasts:

First, I seasoned the chicken with salt and freshly ground black pepper. Then, I heated the remaining tablespoon of oil in a 12-inch skillet over medium high heat, and added the chicken. I browned the chicken on all four sides. Next, I added 3/4 cup of the chicken broth and reserved wine to the chicken, and brought the liquid to a boil. I reduced the heat to low, covered the skillet, and cooked the chicken until it registered 160° F on an instant read thermometer. This took about 15 minutes. Next, I transferred the chicken to a cutting board and loosely tented it with aluminum foil.

Making the Crème Dijon Wine Sauce:

I started by whisking the Dijon mustard and lemon juice into the cooking liquid. Then, I increased the heat to high and boiled the liquid until it was reduced to about 1/2 cup. This took about 10 minutes. Next, I added the cream and remaining chicken broth mixed with Bisto. When the mixture thickened, I removed it from the heat, and tasted to see if it needed more salt and freshly ground black pepper. It was perfect as was!

Finally, I removed the cooking twine, and cut each chicken bundle on the bias into 1-inch medallions. I poured the sauce over the chicken, and served it with Potatoes Lyonnaise and fresh steamed Brussel sprouts. Yum!

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