Sunday, February 27, 2011
Stuffed Chicken With Sherry Mustard Sauce
Recipe For Stuffed Chicken With Sherry Mustard Sauce
(Very slightly adapted from this Food Network recipe)
2 cups fresh broccoli florets
1/2 cup grated Gruyere cheese
3 cloves garlic, finely chopped
4 boneless skinless chicken breast halves *
2 teaspoons olive oil
2 teaspoons chopped fresh thyme
freshly ground black pepper
1 cup evaporated milk
1/2 cup low-sodium chicken broth
1/4 cup dry sherry
1 1/2 teaspoon cornstarch
4 tablespoons grated Parmesan cheese
2 tablespoons Creole mustard
Preheat the broiler. Mist a shallow rectangular baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain in colander and rinse under cold water until broccoli is cold. Drain well and pat dry with paper towels.
Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with the broccoli mixture. Rub both sides of the chicken breasts with olive oil and thyme and season with salt and pepper.
Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish.
Meanwhile, combine the evaporated milk and chicken stock in a small saucepan, season with salt and pepper, and bring to a simmer over medium heat.
Stir the sherry and cornstarch together until smooth, then pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes.
Whisk the mustard into the remaining sauce. To serve, spread mustard sauce on each plate and top with a chicken breast.
* For the juiciest, best-tasting results, brine the chicken breasts before preparing the recipe. Combine 1 quart of water with 1/2 cup Kosher salt and 1/2 cup brown sugar. Warm over medium heat, stirring constantly, just until salt and sugar dissolve. Remove from heat and add 1 quart of ice cubes. Put chicken breasts in a heavy duty zip top plastic bag, pour in the brine, and refrigerate for an hour or two, giving the bag a little shimmy-shake every now and again. Drain the brine and prepare the stuffed chicken recipe above.