New York City is definitely the place to be for delicious food and trying new things. We got back a few hours ago from a trip to celebrate our 1 year anniversary and I can’t stop thinking about all the tastes of NYC. Hoping to extend the celebration for just a little longer, I thought I would try my hand at a special dinner. Here’s what I came up with:
Stuffed Chicken Breast with Sage Butter Sauce and Pomme Frites
1 large chicken breast halved lengthwise
1/2 cup raw broccoli florets
1/4 cup chopped mushrooms
1/4 cup marscapone cheese
2 tbsp shredded mozzarella
2 tbsp butter
6 sage leaves
1 tbsp dijon mustard
s & p
1 baking potato
Preheat oven to 425 degrees. Slice potato in half, lengthwise, then slice each half into 4-5 strips. Coat in olive oil, s & p and put into oven for about 20-25 minutes, flipping once.
Bring salted water to boil to blanch broccoli (boil for about a minute, then soak in ice bath to stop cooking). In a separate sauce pan, saute shallots and mushrooms in a little bit of extra virgin olive oil, butter and season with s & p. Drain the broccoli and transfer to a mixing bowl. Add shallots and mushrooms and mix in marscapone and mozzarella cheese. This will be your stuffing for the chicken.
Pound both pieces of chicken flat, salt and pepper both sides. Next spoon the mixture over one entire side of both pieces of chicken. Roll the chicken from top to bottom and secure with toothpicks.
Brown the chicken breasts in a little EVOO and 1 tbsp of butter on the stove top in a saute pan that can be transferred to the oven. Start with the seam side up and brown for about 3 minutes on each side or until a good caramel color develops. Once both sides have browned, transfer the entire pan to the oven for approximately 10 minutes.
Sage Butter Sauce
Once you pull the pan out of the oven, transfer the chicken breasts to the serving plates. I plated ours over arugula for an extra bite. On low heat on the stove top, add 1 tbsp butter to the saute pan used for to cook the chicken breast. Add chicken broth (about 1/4 cup) to sauce and use a whisk to work all of the brown bits off of the bottom. Next whisk in a tbsp of dijon mustard and finish with the chopped sage. Let the sauce simmer a bit and s & p to taste.
Spoon the sauce over the chicken, plate the fries and you are done! Don’t forget to remove the toothpicks before serving…sauteed splinters tend to be a little chewy. 😉