This elegant dish features a buttery-tasting melted Brie-and-onion stuffing.
Oxmoor House JANUARY 2005
1. 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.
2. 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.
3. 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.
4. 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.
carbo rating: 6
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