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!
- 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
Use tip of sharp chef’s knife to cut each breast horizontally, starting at thinnest end and stopping knife tip 1/2 inch away from edge so that halves remain attached. Open up breasts to create 2 cutlets. Place 1 cutlet at a time in heavy-duty zipper-lock bag and pound to 1/4-inch thickness (cutlet should measure about 8 inches by 6 inches). Trim about 1/2-inch from long sides of cutlets to form rectangles that measure about 8 by 5 inches. Process all trimmings in food processor until smooth, about 20 seconds. Transfer puree to medium bowl and set aside.
Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring occasionally, until all moisture has evaporated and mushrooms are golden brown, 4 to 5 minutes. Add leeks; continue to cook, stirring frequently, until softened, 2 to 4 minutes. Add garlic and thyme, and cook, stirring frequently, until fragrant, about 30 seconds. Transfer mixture to bowl of food processor fitted with steel blade. Return pan to heat; add wine and scrape pan bottom to loosen browned bits. Transfer wine to small bowl and set aside. Rinse and dry skillet.
- Pulse mushroom mixture in food processor until roughly chopped, about five 1-second pulses. Add pureed chicken, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Pulse process until fully incorporated, about five 1-second pulses. Transfer mushroom mixture to bowl with pureed chicken.
With thinnest ends of cutlets pointing away from you, spread one-half of stuffing evenly over each cutlet with rubber spatula, leaving 1/2-inch border along short sides and long sides. Roll each breast up as tightly as possible without squeezing out filling and place seam-side down. Evenly space 3 pieces cooking twine (each about 12 inches long) beneath each breast and tie, trimming any excess.
- Season chicken with salt and pepper. Heat remaining tablespoon oil in skillet over medium-high heat until just smoking. Add chicken bundles and brown on 4 sides, about 2 minutes per side. Add broth and reserved wine to pan and bring to boil. Reduce heat to low, cover pan, and cook until instant-read thermometer registers 160° F when inserted into thickest part of chicken, 12 to 18 minutes. Transfer chicken to cutting board and tent loosely with foil.
While chicken rests, whisk mustard and lemon juice into cooking liquid. Increase heat to high and boil, scraping pan bottom to loosen browned bits, until dark brown and reduced to 1/2 cup, 7 to 10 minutes. Reduce heat to medium; Add cream and remaining chicken broth mixed with Bisto. Cook, stirring constantly until thickened; season with salt and pepper. Remove twine and cut each chicken bundle on bias into 6 medallions. Spoon sauce over chicken and serve.
- Yield: 2 servings.