Tuesday, July 11, 2006

Stuffed chicken

So, on Sunday, I decided to tweak a recipe R had prepared back in May, using chicken breasts in favor of pork chops. We made regular ol' chicken style Stovetop stuffing, stuffed it into some boneless, skinless chicken breasts, and dredged the chicken lightly in flour. I heated a bit of butter and oil in a pan, and browned the chicken breasts, not cooking them through. I then added 2 minced shallots and one minced clove of garlic to the pan and heated them for a few minutes. I then threw in a good cup of white wine, let that cook for another 2 minutes, added the chicken back, and threw it in a 375 deg. oven for 15 minutes or so. Delish.

1 comment:

motorpey said...

I made this last night and it was really yummy. I wanted to add a little rosemary to it, and didn't have any, so I tossed in a pinch of herbs de provence after deglazing the pan with the wine and it was fab. Really fragrant and tasty! A nice, simple, recipe that comes off like it took a lot of time and effort. Love those!