Monday, February 7, 2011

Baked Stuffed Chicken with a Sage, Butter, and Wine Sauce

recipe by Sabrina. W for eat.drink.and be merry
yields 4 servings
4 boneless, skinless, chicken breasts, butterflied & pounded thin
1 pkg whole wheat stuffing mix
1 shallot, finely chopped
1/4 cup dried cranberries
1 apple, peeled and diced
1/4 cup chicken broth, plus more to cook stuffing mix in (according to box or bag)
1 tablespoon butter
Sage, Butter, and Wine Sauce
1 shallot
1/2 cup white wine
1/4 cup chicken broth
1 teaspoon ground sage
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
pepper
4 tables spoons butter, softened
2 tablespoons flour

for the chicken,

Preheat oven to 350 degrees

In a small saucepan, melt butter over medium heat and add shallot and diced apples.  Saute for 5 to 7 minutes.  Add chicken broth (according to package) and bring to a boil. Add stuffing mix, cover, and remove from heat. Add cranberries and set aside to cool down. Drizzle a frying pan with 1 tablespoon olive oil and heat on med-hi. Salt and pepper both sides of chicken breasts. Top with  each with 1 heaping tablespoon of stuffing, roll up, and secure with toothpicks. Add to pan to lightly brown each side, about 1-2 minutes per side. Transfer to a baking dish.  Pour chicken broth in bottom of pan (not over chicken). Cover with foil and bake in oven for 30 to 35 minutes. Once done, remove foil cover and brown at 400 degrees for 5 minutes. Remove from oven and let rest, covered for 5 minutes before slicing.

for the sauce,

In the same frying pan used for browning the chicken, add a drizzle of olive oil, bring to med-hi heat, and cook shallot until tender. Mix softened butter with flour and set aside. Add wine and scrap up shallots and other bits from the pan. Add chicken stock and spices, stir, and reduce for 5 minutes. Add butter and whisk it into sauce until it has thickened and is well blended. Pour over Baked Stuffed Chicken.