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🍽️ Stuffed Chicken Breast with Mustard Cream Sauce

495 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets (kitchen-ready, skinless, 160 g each)
• 400 g young spinach
• salt
• 1 shallot
• 1 garlic clove
• olive oil
• pepper (freshly ground)
• nutmeg (freshly grated)
• 1 tbsp butter
• 1 tbsp flour
• 100 ml dry white wine
• 150 ml poultry broth
• 150 ml whipping cream
• 1 bunch mixed, chopped herbs (e.g. parsley, sorrel, borage, dill, tarragon, chervil, lovage)
• 1 tsp medium-hot mustard
• a dash lemon juice

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with top and bottom heat.
2. 2. Rinse the chicken breast fillets under cold running water.
3. 3. Pat the fillets completely dry with kitchen paper.
4. 4. Using a sharp, pointed knife, cut a pocket lengthwise into each fillet without cutting all the way through.
5. 5. Wash the spinach thoroughly.
6. 6. Add the wet spinach to boiling salted water and let it wilt briefly.
7. 7. Drain the spinach and immediately shock it with cold water.
8. 8. Squeeze the spinach very well to remove excess moisture.
9. 9. Chop the spinach finely.
10. 10. Peel the shallot and the garlic.
11. 11. Heat 1 tablespoon of oil in a pot.
12. 12. Sauté the shallot and garlic until translucent.
13. 13. Add the chopped spinach to the pot.
14. 14. Season the mixture with salt, pepper, and nutmeg.
15. 15. Remove the pot from the heat.
16. 16. Fill the pockets in the chicken breast fillets with the spinach mixture.
17. 17. Secure the openings of the fillets with a wooden skewer.
18. 18. Season the outside of the fillets with salt and pepper.
19. 19. Heat 2 tablespoons of butter and 2 tablespoons of oil in a large pan.
20. 20. Fry the chicken breast fillets on both sides until golden brown over medium heat.
21. 21. Place the fried fillets in the preheated oven.
22. 22. Bake the chicken breast for about 15 minutes.
23. 23. Add the flour to the pan in which the fillets were fried.
24. 24. Stir the flour lightly without letting it turn brown.
25. 25. Deglaze the pan with white wine.
26. 26. Add the broth.
27. 27. Stir the mixture vigorously with a whisk to avoid lumps.
28. 28. Pour the cream into the sauce.
29. 29. Stir the herbs into the sauce.
30. 30. Let the sauce simmer over medium heat for about 5 minutes.
31. 31. Puree the sauce until smooth.
32. 32. Stir the mustard into the sauce.
33. 33. Season the sauce to taste with salt, pepper, and lemon juice.

Nutrition per serving

• kcal: 495
• Protein: 54 g · Fett/Fat: 26 g · Carbs: 6 g