Herbed Stuffed Chicken Breasts in a White Wine Sauce. I am always looking for new and fun ways to prepare chicken. Here is a wonderful, easy and delicious way to cook one of the most popular proteins. A recipe in which you stuff whole chicken breasts with garlic, lemon zest, sage and rosemary, then it is pan roasted in white wine. This dish can be prepared in little time. It is great for entertaining, a meal filled with flavors your family and guests will love.
To prepare is simple, first, slice a deep pocket into the boneless split whole chicken breasts. This pocket is your vessel to hold all of the chopped herb stuffing. After the herbs are stuffed into the pocket, the chicken is sprinkled with a light dusting of flour.Next, you are ready to brown your breasts in olive oil. Keeping the herbs inside the chicken is tricky, it is done with careful browning . Placing the chicken in hot olive oil herb side down and resisting the urge to quickly flip the chicken is how. Letting the chicken brown and get a crispy crust side will hold your herbs in place. And do not forget that all the crispy bits that remain on the bottom of the skillet are what adds the depth of flavor to the white wine sauce when you deglaze the pan.
After deglazing the chicken is pan braised in it’s cooking liquid. After the chicken is cooked to perfection, remove the breast and reduce the cooking liquid until you have a smooth, creamy gravy. Easy and delicious, Herbed Stuffed Chicken Breasts in a White Wine Sauce. Let’s Cook!
Herbed Stuffed Chicken Breasts in a White Wine Sauce
Herbed Stuffed Chicken Breasts in a White Wine Sauce a easy to prepare recipe. Sage, rosemary, garlic and lemon zest stuffed into chicken breasts, then pan braised in a white wine sauce.
- 1 whole Chicken breast, divided in 2 boned
- 3/4 cup Dry white wine
- 1 cup Chicken broth
- 1 cup Chopped fresh thyme, rosemary (leaves only), sage (leaves only)
- 3 medium Garlic cloves chopped or pressed
- Lemon zest (to taste)
- 3 tablespoons Extra virgin olive oil
- 1/4 cup All purpose flour (enough for dusting)
- Salt and fresh ground pepper (to taste)
Finely chop the herbs and garlic, mix together along with fresh lemon zest.
Cut a deep pocket into the chicken breast lengthwise being careful not the cut through the bottom of the chicken
Divide the herb mixture in half, then stuff the mixture tightly into the chicken pocket, packing the mixture down. Dust both sides with flour, salt and pepper the chicken to taste.
Add the olive oil to heavy bottom skillet on a medium heat when the oil is hot carefully add the breasts, herb side down. Let the chicken brown well on the herb side at least 8 minutes, without moving the breasts. If you think they are browning too fast, lower your heat. The chicken should be a dark golden brown. Flip and brown the second side.
When the second side is browned remove the chicken from the pan and place it on a plate while you deglaze the skillet.
Turning the heat to high, add the wine and scrape the pan drippings from the bottom as you stir the wine. Next, add the broth then salt and pepper to taste. Lower the heat to Low, add the chicken to the liquid and braise the chicken approximately 30 minutes.
Remove the breasts from the liquid, Turn the heat to high and reduce the liquid until it becomes smooth and creamy.
Serve the breast with the wine sauce
Here are some other recipes where Chicken is the hero
Stuffed Chicken Breasts with Gruyere Cheese and Prosciutto
Stewed Chicken with Fresh Peas in a White Wine Sauce