4 servings (serving size: 1 stuffed chicken breast half and 3 tablespoons sauce)
1 teaspoon olive oil, divided
1 1/2 cups sliced onion
4 garlic cloves, thinly sliced
2/3 cup dry white wine, divided
2 ounces Brie cheese, rind removed and cheese cut into small pieces
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons minced onion
1 tablespoon chopped fresh sage
2 garlic cloves, minced
1 (10 1/2-ounce) can low-sodium chicken broth
How to Make It
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; cook 30 minutes or until golden, stirring often. Add sliced garlic, and sauté 5 minutes. Stir in 1/3 cup wine; cook 5 minutes or until liquid almost evaporates. Spoon onion mixture into a bowl; cool. Stir in Brie, salt, and pepper.
Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 tablespoons onion mixture into pockets.
Heat 1/2 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Add 1/3 cup wine, minced onion, sage, and minced garlic to pan. Cook over medium-high heat 2 minutes; stir in broth. Bring mixture to a boil, and cook 7 minutes or until sauce is reduced to 3/4 cup. Return chicken to pan; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken.