This is a fairly easy "french" style recipe (although the cheese is Swiss LOL). It's a good way to try your hand at a dish with very complex rich flavor, but so delicious. If you've never put wine in a hot pan - well just do it once so you know what to expect then you'll see the bubbling and hissing is what helps release the brown bits from the pan, gives the sauce it's color, and more importantly adds tremendously to the flavor!
Cut each chicken breast in half length ways to make 4 thinner chicken breasts. Place chicken cutlets between layers of wax paper and pound gently with a heavy flat surface until each breast is about 1/4 of an inch thin. Season slices on both sides with sea salt, seasoned salt and pepper. Cover each chicken breast with slices of Le Gruyère and sage leaves, then roll them up and seal closed with 2-3 toothpicks. Heat oil in a large skillet over medium heat. Add chicken and cook until slightly brown on each side and cheese is melted. If some cheese leaks out it's OK. Move the toothpicks in and out in order to brown each side, but don't remove the toothpicks until the end. The chicken should be done in about 16 minutes (4 minutes per side). Transfer chicken to a hot plate or oven safe dish, remove the toothpicks, and cover the dish. Place the chicken in the oven and set the heat to low or warm setting. Return the uncleaned skillet that cooked the chicken to medium heat and add shallot. Cook, scraping up browned bits from the bottom of pan, about 2 minutes or until the shallots have started to brown/caramelize. Add wine and cook until liquid has reduced by half, about 3 minutes, and continuing to scrape up the brown bits. Turn the heat to low and whisk in the corn starch until sauce begins to thicken. Remove chicken from oven, pour sauce over the chicken and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (162g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 169 | ||
Calories from Fat: 42 (25%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 4.7g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 331.8mg | 11 % | |
Potassium 312.2mg | 8 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.6g | ||
Protein 27.3g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 169
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.