“You have an infinite capacity for patience.”
That is what my fortune cookie said. I had opened this cookie eight years ago, but felt that the fortune was so appropriate, I’ve saved the slip of paper. Of course those that know me well, understand this fortune is light years away from the truth. To tell the truth, I have a…um…little problem with waiting. I just don’t like to do it. I know that no one does, but it really irks me to the core. This can sometimes be a problem in cooking.
Patience in cooking is sometimes good and often times essential. You can’t be impatient with certain meats (pork, poultry) in their cooking. If you are impatient in baking, you get doughy goods. With sautéing onions, patience is truly a virtue. Slow cooking onions until they are truly carmelized is well worth the wait. When I become impatient I just repeat the mantra to be patient.
I used thin sliced chicken breasts in place of full thickness. They cook a little more evenly and have a better ratio of chicken to stuffing.
I think I bought a little too much Brie.
Those wonderful carmelized onions.
Mixing up the stuffing.
Stuffing the chicken.
Ready for the pan.
Frying them up.
Brie-and-Caramelized Onion-Stuffed Chicken Breasts
Prep Time: 15 mins | Cook Time: 25 mins | Makes: 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
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