Brie-Topped Chicken Breasts
Ingredients
1 tablespoon olive oil
3-4 boneless, skinless chicken breasts
1⁄4 cup white wine
3⁄4 cup chicken broth
2 tablespoons lemon juice
2 ounces brie cheese, sliced thinly
4 tablespoons pesto
Instructions
1. In a large skillet over medium heat, sauté chicken with olive oil until cooked through, about 10 minutes per side depending on thickness of breasts. Remove chicken from pan and keep warm.
2. Add wine to skillet and stir, scraping up any brown bits in the pan with your spoon. Add broth and lemon juice and bring to a boil. Simmer sauce until reduced by half. Return chicken to pan and top with brie slices. Cover and continue cooking until cheese has melted. Stir in pesto and serve brie-topped chicken with sauce.
Comments
I’m not sure where I initially found this recipe since it’s been waiting in my “cook eventually” folder for quite some time. I finally made it tonight and it was quite a success. The chicken was moist and tender, the flavor of the pesto nicely complimented the brie. I would have been 12% happier with the dish had the sauce been a bit thicker, but I have some ideas about how to rectify that the next time. Since most of the brie oozed out of my chicken anyway, I was thinking that I could maybe reserve the brie and just melt it into the sauce at the end for a thicker consistency. I recommend serving this with rice or something else nice to soak up the sauce.
Update 12/11/2010: I changed this recipe around completely and melted the brie on top of the chicken instead of trying to stuff it. The resulting dish was much more successful! I also neglected to add the evaporated milk the original recipe called for. Feel free to add 1⁄2 cup of evaporated milk for a creamier sauce if desired.
Shown here with Stir-Fried Green Beans with Soy and Pine Nuts.
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