>> Monday, December 19, 2011 – Main Dishes
I don't claim to be talented at many things. I have no creativity in the arts and crafts department, the only thing that I have going for me in sports is my height, and as for music, well, I turn the volume up to tune out the painful sound of my own voice.
But sometimes, just sometimes, I believe myself to be a culinary genius. This dish is a great example.
I am sure that someone, somewhere has made the exact same thing before, but it all came together in my mind as I cooked it. The sweet onions, the creamy brie, the rich sauce made from a reduction of wine and and broth... and all under an hour and at the cost of just one dirty pan. Perfect.
This would be an ideal holiday meal to serve for friends or family. It can be easily multiplied and as you prepare it there is some simmer time that could be used to prepare side dishes, or refill your guests' wine glasses.
Brie and caramelized onion stuffed chicken breasts
1/2 white onion, sliced
2 tsp butter
1/4 tsp salt
1 tsp brown sugar
10 sage leaves*
2 chicken breasts
1/2 cup cubed brie
1 tbsp olive oil
1/2 cup white wine
1/2 cup broth
1/2 cup water
Melt butter in a skillet over medium-low heat. Add onion, sprinkle with salt and sugar. As soon as onion begins to soften, about five minutes, add sage leaves. Cook, stirring occasionally, another 25 to 30 minutes, or until completely soft and browning in color. Remove from heat and discard sage leaves.
Cut a pocket in both chicken breasts lengthwise, and stuff half of the cubed brie and half the caramelized onions in each.
Heat the olive oil over medium-high heat in the pan you used for the onions. Add chicken breasts and cook until they are browned, about 4 to 7 minutes. Add wine, broth, and water to pan and turn heat down to medium.
Cover the pan, slightly vented, and bring liquid to a simmer. Cook for 15 minutes. At this point, flip chicken, and turn the temperature up to medium-high. As the remaining liquid evaporates, you will be left with a thick and delicious sauce in the bottom of the pan, and the chicken will brown on the other side. Make sure the internal temperature of the chicken reaches 165 degrees before removing from heat and serving. Enjoy.
*totally optional, I am still trying to decide if I could even detect the sage flavor