Indulge your taste buds with a culinary delight that will transport you straight to the heart of France! Our Leek Stuffed Chicken Breasts with a Creamy White Wine Sauce is not just a meal; it’s an experience that combines tender chicken, savory leeks, and a luscious sauce that will have your guests begging for seconds. Perfect for a cozy dinner or an elegant gathering, this dish is surprisingly easy to prepare and will impress even the most discerning foodies. Ready to elevate your dinner game? Let’s dive into this delectable recipe that promises to be a showstopper on your dining table!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 2 leeks, cleaned and sliced
- 1 cup heavy cream
- 1/2 cup white wine
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat the oven to 375°F (190°C). Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- Slice leeks thinly, using only the white and light green parts. Heat olive oil in a skillet over medium heat and sauté leeks until soft and slightly translucent, about 5-6 minutes.
- Create a pocket in each chicken breast by carefully slicing horizontally, being careful not to cut completely through. Open each breast like a book and stuff with the sautéed leeks, distributing evenly.
- Secure the chicken breasts with toothpicks or kitchen twine to keep the leek filling inside during cooking.
- Heat a large oven-safe skillet over medium-high heat. Add a tablespoon of olive oil and sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
- Transfer the skillet with chicken to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- While chicken is baking, prepare the white wine sauce. In the same skillet used for searing, deglaze with white wine, scraping up any browned bits from the bottom.
- Reduce wine by half, then add heavy cream. Simmer and reduce the sauce until it thickens slightly, about 4-5 minutes. Season with salt and pepper to taste.
- Remove chicken from oven and let rest for 5 minutes. Remove toothpicks or twine before serving.
- Plate the chicken breasts, drizzle with the creamy white wine sauce, and garnish with fresh thyme leaves.
Tips
- Select Fresh Ingredients: For the best flavor, choose fresh leeks and high-quality chicken breasts. Fresh herbs like thyme can elevate the dish even further.
- Sauté the Leeks Gently: When cooking the leeks, make sure to sauté them over medium heat to avoid burning. This will bring out their natural sweetness and create a delicious filling.
- Don’t Skip the Searing: Searing the stuffed chicken breasts before baking adds a wonderful golden crust and locks in moisture, ensuring a juicy result.
- Use a Meat Thermometer: To guarantee perfectly cooked chicken, use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
- Make it Ahead: You can prepare the stuffed chicken breasts in advance and store them in the refrigerator. Just sear and bake them when you're ready to serve for a hassle-free dinner.
- Experiment with the Sauce: Feel free to add a splash of lemon juice or a sprinkle of Parmesan cheese to the white wine sauce for an extra layer of flavor.
- Garnish for Presentation: A sprinkle of fresh thyme not only enhances the flavor but also adds a beautiful touch to your plated dish.With these tips, you’ll be well on your way to mastering this elegant French recipe and impressing everyone at your table!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 8g
Protein: 35g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 145mg
