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.
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: American
Servings: 2 servings
Calories: 715kcal
- 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
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.
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