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.
Servings: 2 servings
Calories: 715kcal
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: 715kcal | Carbohydrates: 17g | Protein: 54g | Fat: 43g | Saturated Fat: 26g | Cholesterol: 226mg | Sodium: 365mg | Potassium: 1333mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1685IU | Vitamin C: 11.5mg | Calcium: 82mg | Iron: 2.7mg