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Ingredientes
- 1 tsp Extra virgin olive oil, divided
- 1 1/2 c. Sliced onion
- 4 x Garlic cloves, thinly sliced
- 2/3 c. Dry white wine, divided
- 2 ounce Brie or possibly camembert cheese, rind removed & cut into small pcs, about 2 Tbsp.
- 1/8 tsp Salt
- 1/8 tsp Pepper
- 4 x Skinned boned chicken breast halves, 4 ounces each
- 2 Tbsp. Chopped onion
- 1 Tbsp. Minced fresh sage, or possibly 3/4 tsp. dry rubbed sage
- 2 x Garlic cloves, chopped
- 10 1/2 ounce Low-salt chicken broth Sage sprigs, optional
Direcciones
- 1. Heat 1/2 tsp. oil in a large nonstick skillet over medium heat. Add in sliced onion; saute/fry 30 min or possibly till golden. Add in sliced garlic; saute/fry 5 min. Stir in 1/3 c. wine; cook 5 min or possibly till liquid almost evaporates. Spoon onion mix into a bowl; let cold. Stir in Brie, salt, and pepper.
- 2. Cut a horizontal slit through the thickest portion of each chicken breast half to create a pocket. Stuff about 1 1/2 Tbsp. of the onion mix into each pocket.
- 3. Heat 1/2 tsp. oil in skillet over medium-high heat. Add in chicken; saute/fry 6 min on each side or possibly till chicken is done. Remove chicken from skillet. Set aside; keep hot.
- 4. Add in 1/3 c. wine, chopped onion, sage, and chopped garlic to skillet. Cook over medium-high heat for 2 min. Stir in broth. Bring to a boil, and cook 7 min or possibly till reduced to 3/4 c.. Return chicken to skillet; cover and simmer 2 min or possibly till thoroughly heated. Serve sauce with chicken.
- Garnish with fresh sage, if you like.
- Yield: 4 servings (serving size: 1chicken breast half and 3 Tbsp. sauce). CALORIES 220 (29% from fat);
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 4 servings | |
| Calories 166 | |
| Calories from Fat 51 | 31% |
| Total Fat 5.75g | 7% |
| Saturated Fat 2.83g | 11% |
| Trans Fat 0.01g | |
| Cholesterol 41mg | 14% |
| Sodium 196mg | 8% |
| Potassium 263mg | 8% |
| Total Carbs 6.82g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.26g | 2% |
| Protein 14.41g | 23% |
