• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pudge Factor

A food blog with everyday recipes, step-by-step directions and photos, and detailed recipes.

  • Recipe Index
  • Frozen Treats
  • Casseroles
  • Pasta
  • Just Recipes
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Frozen Treats
  • Casseroles
  • Pasta
  • Just Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Poultry

    Stuffed Chicken Breasts with Crème Dijon Wine Sauce

    By Chula King · Mar 12, 2017 · Updated: Oct 28, 2023

    Jump to Recipe
    For an elegant meal, try these tender, juicy chicken breasts stuffed with mushrooms and leeks and topped with a delicious crème Dijon wine sauce.

    For an elegant meal during this holiday time, 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.

    Stuffed Chicken Breasts with Creme Dijon Wine Sauce
    Jump to:
    • Ingredients for Stuffed Chicken Breasts with Crème Dijon Wine Sauce:
    • Preparing the Chicken:
    • Making the Stuffing:
    • Stuffing the Chicken Breasts:
    • Cooking the Stuffed Chicken Breasts:
    • Making the Crème Dijon Wine Sauce:
    • Recipe

    Ingredients for Stuffed Chicken Breasts with Crème Dijon Wine Sauce:

    Ingredients for Stuffed Chicken Breasts with Creme Dijon 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 ½-inch from the edge with a sharp knife. I wanted to make sure that the halves remained attached.

    Butterflying the chicken
    Pounding and trimming the chicken

    Next, I placed each breast in a Ziploc bag and pounded it to a thickness of about ¼ inch. Then, I trimmed about ½ 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.

    Processing chicken

    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.

    Sautéing mushrooms

    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.

    Processing filling

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

    Adding wine to skillet

    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.

    Stuffing chicken breasts

    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 ¾ 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.

    Chicken cooked

    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 ½ 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 it to see if it needed more salt and freshly ground black pepper. It was perfect as it was!

    Making Creme Dijon Wine Sauce

    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 Brussels sprouts. Yum!

    Stuffed Chicken Breasts with Creme Dijon Wine Sauce

    I hope you liked this recipe for Stuffed Chicken Breasts with Crème Dijon Wine Sauce as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Recipe

    Want to Save This Recipe?

    Enter your email & I’ll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!

    Save Post

    By submitting this form, you consent to receive emails from Pudge Factor.

    Stuffed Chicken Breasts with Creme Dijon Wine Sauce

    Stuffed Chicken Breasts with Crème Dijon Wine Sauce

    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.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 30 minutes mins
    Total Time 1 hour hr
    Course Main Course
    Cuisine American
    Servings 2 servings
    Calories 715 kcal

    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 ½ cup)
    • 1 medium garlic clove minced
    • ¼ teaspoon dried thyme
    • ½ cup dry white wine
    • Salt and ground black pepper
    • 1 cup low-sodium chicken broth divided
    • ½ Tablespoon freshly squeezed lemon juice
    • 1 teaspoon Dijon mustard
    • ½ cup heavy cream
    • 1 Tablespoon Bisto
    • ½ Tablespoon minced parsley for garnish

    Instructions
     

    For the Chicken

    • Use tip of sharp chef’s knife to cut each breast horizontally, starting at thinnest end and stopping knife tip ½ 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 ¼-inch thickness (cutlet should measure about 8 inches by 6 inches). Trim about ½-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.

    For the Stuffing

    • 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, ¼ teaspoon salt, and ⅛ teaspoon freshly ground black pepper. Pulse process until fully incorporated, about five 1-second pulses. Transfer mushroom mixture to bowl with pureed chicken.

    To Assemble and Cook

    • With thinnest ends of cutlets pointing away from you, spread one-half of stuffing evenly over each cutlet with rubber spatula, leaving ½-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.

    To Make the Sauce and Serve

    • 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 ½ 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.

    Nutrition

    Calories: 715kcalCarbohydrates: 17gProtein: 54gFat: 43gSaturated Fat: 26gCholesterol: 226mgSodium: 365mgPotassium: 1333mgFiber: 1gSugar: 4gVitamin A: 1685IUVitamin C: 11.5mgCalcium: 82mgIron: 2.7mg
    Keyword Creme Dijon Wine Sauce, Stuffed Chicken Breasts
    Tried this recipe? Tag me today!Mention @PudgeFactor or tag #pudgefactor

    Save

    More Poultry

    • Neiman Marcus-Style Chicken Casserole.
      Neiman Marcus-Style Chicken Casserole
    • Chicken salad with Craisins, pecans, and celery.
      Easy Chicken Salad with Craisins and Pecans
    • One-Pot Irish Chicken
      One-Pot Irish Chicken
    • Cajun Chicken Cassoulet
      Cajun Chicken Cassoulet - A One Pot Wonder

    Reader Interactions

    Comments

    1. Flor Diaz says

      July 29, 2020 at 1:25 pm

      What is bistro. Ive been trying to locate it and dont seem to find it

      Reply
      • Chula King says

        July 30, 2020 at 8:58 am

        Bisto is a British gravy powder that is used for thickening. You can get it from Amazon (https://www.amazon.com/Bisto-Original-Gravy-Powder-200g/dp/B01D6CZK2Q/ref=sr_1_18_sspa?crid=Z6YVXZ8B4EUW&dchild=1&keywords=bisto&qid=1596117405&sprefix=bisto%2Caps%2C167&sr=8-18-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExMlZRRzlXODRLUlFTJmVuY3J5cHRlZElkPUEwNzAwNzQ0M1JUMk43RlBSVExDNiZlbmNyeXB0ZWRBZElkPUEwNTkxODIxUkNISUZJMk5RVUFJJndpZGdldE5hbWU9c3BfbXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==), and sometimes at Publix. Instead of Bisto, you can use cornstarch for the thickening.

        Reply
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Chula and Susan

    Welcome to PudgeFactor®.

    It’s great to have you here. We are Chula and Susan, a mother-and-daughter duo who love to cook and share our culinary creations with you.

    More about us →

    • YouTube
    • Instagram
    • Pinterest
    • Mail

    Beat the Heat with Frozen Treats

    • Mini ichocolate-dipped ce cream bars.
      Mini Chocolate-Dipped Ice Cream Bars
    • Chocolate cottage cheese fudgesicles.
      Creamy Chocolate Cottage Cheese Fudgesicles
    • Copycat Tropical Smoothie Hawaiian Breeze
      Copycat Tropical Smoothie Hawaiian Breeze
    • Nutella cottage cheese gelato.
      Viral TikTok Chocolate Nutella Cottage Cheese Gelato
    • Copycat Classic Orange Julius
    • Disney-Inspired Dole Whip.
      Easy Disney-Inspired Dole Whip
    • Homemade fresh peach ice cream.
      Homemade No-Egg Fresh Peach Ice Cream
    • Homemade Frozen Fresh Strawberry Yogurt

    See more Frozen Treat Recipes→

    Sites Featured In

    Popular Recipes

    • Easy Peasy British Sausage Rolls
      Easy Peasy British Sausage Rolls
    • Chicken Schnitzel with Mustard Cream Sauce
      Chicken Schnitzel with Mustard Cream Sauce
    • Homemade Waffle Cones
      Homemade Waffle Cones
    • Tate's Bake Shop Chocolate Chip Cookies
      Tate's Bake Shop Chocolate Chip Cookies

    See more Recipes→

    Footer

    © 2012–2025 · Pudge Factor®, LLC · Privacy Policy · Disclaimer

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.