Stuffed Chicken Breasts

Name: Stuffed Chicken Breasts
Yield: Serves 4 to 6
Ingredients: 4 , boneless, skinless chicken breasts (8 ounces each) (see note); 3 tablespoons, vegetable oil; 10 ounces, white mushrooms, trimmed, wiped clean, and sliced thin; 1 , small leek, white part halved lengthwise, washed, and chopped (about 1 cup); 2 , medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons); 1/2 teaspoon, chopped fresh thyme leaves; 1 tablespoon, juice from 1 lemon; 1/2 cup, dry white wine; 1 tablespoon, chopped fresh parsley leaves; , Salt and ground black pepper; 1 cup, low-sodium chicken broth; 1 teaspoon, Dijon mustard; 2 tablespoons, unsalted butter

Main Courses
Vegetables
Chicken

Appears in Cook's Illustrated May/June 2008, America's Test Kitchen TV

French chefs use a forcemeat stuffing to transform ordinary chicken breasts into a four-star affair. We wanted the same effect without the fuss.

SERVES 4 to 6

TIME 1¾ hours

Why This Recipe Works

This is a members' feature.