Steps to Make White Wine Lemon Butter Sauce Fish

Asparagus-Stuffed Chicken Breast With White Wine Sauce

Grill fish for 4 minutes per side, or until golden brown and fish flakes easily with a fork.

Recipe Summary Asparagus-Stuffed Chicken Breast With White Wine Sauce

Want an impressive dinner for guests? Then this is your go-to recipe. These saucy chicken breasts stuffed with asparagus and provolone will have them asking for seconds! Garnish with additional parsley.

Ingredients | White Wine Lemon Butter Sauce Fish

2 tablespoons olive oil, divided

8 stalks fresh asparagus, trimmed

salt and ground black pepper to taste

2 cloves garlic, minced

2 large skinless, boneless chicken breasts

1 tablespoon lemon zest

4 slices reduced-fat provolone cheese

4 toothpicks, or as needed

1 teaspoon garlic powder

1 teaspoon paprika

3 cups chicken broth, divided

1 cup tri-colored quinoa

1 tablespoon butter

½ cup minced shallot

1 cup white wine

1 tablespoon all-purpose flour

1 tablespoon chopped fresh flat-leaf parsley

Directions

Preheat the oven to 425 degrees F (220 degrees C).

Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Add asparagus and season with salt and pepper. Cook for 5 to 6 minutes, turning halfway through. Add garlic and stir to coat. Cook until asparagus is slightly browned, 2 to 3 minutes more. Remove from heat.

Slice chicken breasts partially in half, lengthwise, to create a pocket in each. Season the insides with salt, pepper, and lemon zest. Fill each chicken breast with 4 asparagus stalks and 2 slices provolone cheese. Enclose the filling and use toothpicks to hold chicken closed.

Mix salt, pepper, garlic powder, and paprika together in a small bowl. Use to season the outside of the chicken.

Heat remaining olive oil in the same skillet over medium-high heat. Sear chicken breasts until golden brown, 3 to 5 minutes per side. Transfer chicken to a baking dish.

Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 20 minutes.

Meanwhile, combine 2 cups chicken broth and quinoa in a saucepan over medium heat. Bring to a boil. Reduce heat to low, cover, and simmer until broth is absorbed, about 15 minutes.

Transfer chicken to a serving plate and cover with aluminum foil to keep warm.

Melt butter in the same skillet over medium-high heat. Add shallot and cook until tender but not browned, about 6 minutes. Stir in wine and remaining chicken broth and bring to a boil. Reduce heat and simmer for 3 minutes. Whisk in flour and season with salt and pepper. Continue whisking, without boiling, until sauce is thick enough to coat the back of a spoon, about 5 minutes. Stir in parsley and serve over chicken and quinoa.

Info | White Wine Lemon Butter Sauce Fish

prep: 15 mins cook: 50 mins total: 1 hr 5 mins Servings: 2 Yield: 2 servings

TAG : Asparagus-Stuffed Chicken Breast With White Wine Sauce

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes,