Fresh sage has an amazing herbaceous flavor mixed in with juicy, fontina-stuffed chicken breasts. We serve mashed potatoes whipped to perfection. Finish off with a peppery arugula salad, and then tie it all together with a luscious pan sauce.
Keys to this meal
The thing that makes this meal so special is the sauce. Sage has a strong taste and chicken breast as a meat is not the most flavorful. But when you add a nice sauce on tio than you have something special
First is to Heat 1 tablespoon oil, sage stems, and remaining chopped shallots in the same skillet over medium.
Next Cook, stirring, until shallots are softened, 1–2 minutes make sure to keep an eye on the shallots you don’t want to burn.
Add broth concentrate, 3 teaspoons vinegar, and 1/2 cup water. Bring to a simmer; cook until reduced by half, 1–2 minutes.
The final step is the butter, turn off the heat, stir in 1 1/2 tablespoon butter, and season with salt and pepper. This is the perfect sauce for a chicken sage combo.
Tips for cooking Fontina-Sage Stuffed Chicken
When baking chicken breasts in the oven, dry-poach them: If you’re cooking chicken breast, in the oven you should use a method called “dry-poaching”. It involves covering the breasts with a piece of parchment paper or foil before placing it in the oven. This allows the chicken to baste in their own juices so they cook up to be tender and juicy.
You need to let the meat rest: When it’s finished cooking, just like a good steak, chicken needs to rest. Once you have hit 165 degrees, stop the heat and let it rest for a few minutes before cutting, so the juices redistribute themselves back through the meat.
Body and Tannins: medium-bodied
Sauvignon blanc is a green-skinned grape variety that originates from the Bordeaux region of France. The grape most likely gets its name from the French words sauvage and blanc due to its early origins as an indigenous grape in South West France. It is possibly a descendant of Savagnin.
Fontina-Sage Stuffed Chicken with Mashed Potatoes & Arugula Salad
- meat mallet
- medium skillet
- rimmed baking sheet
- small saucepan
- 3 oz arugula
- 1 pkt chicken broth concentrate
- 1 pkg chicken breasts
- 2 ¾ oz pieces fontina
- ¼ oz fresh sage
- 1 pkt sour cream
- 1 russet potato
- 1 oz walnuts
- 1 shallot use half
- all-purpose flour
- balsamic vinegar
- kosher salt & pepper
- olive oil
- Prep ingredients: Preheat oven to 450°F with a rack in the upper third. Peel and finely chop half of the shallot. Add walnuts to a baking sheet; bake until lightly toasted, 3 minutes (watch closely). Transfer to a cutting board and coarsely chop. In a medium bowl, combine 1 teaspoon each of vinegar and water, 1 tablespoon oil, and 2 teaspoons of the shallots. Season with salt and pepper.
- Mash potatoes: Peel potato, then cut into 1-inch pieces, and add to a small saucepan with 1 tablespoon salt and enough water to cover by ½ inch. Cover; bring to a boil. Uncover; cook until potatoes are tender, about 5 minutes. Reserve ¼ cup cooking water, then drain and return potatoes to pot. Mash with sour cream, reserved cooking water, and 1 tablespoon butter. Cover to keep warm.
- Prep chicken: Pick leaves from half of the sage; reserve stems and thinly slice leaves. Halve fontina horizontally though the middle. Using a meat mallet or heavy skillet, pound chicken to an even ⅛-inch thickness; season with salt and pepper. Place cheese and sliced sage leaves on each breast; fold over to cover and pat to flatten. Sprinkle chicken with 1 tablespoon flour total.
- Brown chicken: Heat 1 tablespoon oil in a medium skillet over medium-high. Add chicken and cook until lightly browned on one side, about 3 minutes. Flip chicken and transfer to same rimmed baking sheet. Save skillet for step 5. Bake on upper oven rack, until cheese is bubbling and chicken is cooked through, 6–8 minutes.
- Make sauce: Heat 1 tablespoon oil, sage stems, and remaining chopped shallots in same skillet over medium. Cook, stirring, until shallots are softened, 1–2 minutes. Add broth concentrate, 2 teaspoons vinegar, and ¼ cup water. Bring to a simmer; cook until reduced by half, 1–2 minutes. Off heat, stir in 1 tablespoon butter. Season with salt and pepper.
- Finish & serve: Add arugula and toasted walnuts to bowl with shallot vinaigrette, and toss to combine. Season to taste with salt and pepper. Remove and discard sage stems from sauce. Spoon sauce over fontina-sage stuffed chicken, and serve with mashed potatoes and salad alongside.
Calories 920kcal, Fat 54.0g, Proteins 52.0g, Carbs 55.0g ALLERGENS
Milk, Tree Nuts and Wheat. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.