Chicken Recipes

STUFFED CHICKEN BREASTS WITH CREAM SAUCE

Chicken breasts filled with a leek and lime-flavored stuffing and served in a cream sauce.

INGREDIENTS
4 large chicken breasts, boned and skinned
4 tablespoons butter
3 large leeks, white and pale green parts only, thinly sliced
1 teaspoon grated lime zest
1 cup chicken stock, homemade or canned, or half stock and half dry white wine
1/2 cup whipping or heavy cream
1 tablespoon lime juice salt and pepper

SERVES 4

1. Cut horizontally into the thickest part of each breast to make a deep, wide pocket. Take care not to cut all the way through. Set the chicken breasts aside.

2. Melt half the butter in a large heavy frying pan over low heat. Add the leeks and lime zest and cook, stirring occasionally, for 15—20 minutes, or until the leeks are very soft but not colored.

3. Put the leeks in a bowl and season to taste with salt and pepper. Let cool. Wash and dry the frying pan.

4. Divide the leeks among the chicken breasts, packing the pockets full. Secure the openings with wooden toothpicks.

5. Melt the remaining butter in the frying pan over medium high heat. Add the stuffed breasts and brown lightly on both sides.

6. Add the stock and bring to a boil. Cover and simmer for about 10 minutes, or until the chicken is cooked through. Carefully turn the breasts over halfway through the cooking.

7. With a slotted spatula, remove the breasts from the pan and keep warm. Boil the cooking liquid until it is reduced by half.

8. Stir the cream into the cooking liquid and boil until reduced by about half again. Stir in the lime juice and season to taste.

9. Remove the toothpicks from I the breasts. Cut each breast on the diagonal into 1/2-inch slices, pour the sauce over them and serve.