Poulet Marengo (Chicken Marengo)
Serve this delicious healthy chicken dinner with polenta and green beans with bacon.
Stuffed Chicken & Herb Gravy
2014-11-23 06:06:12
Serves 4
Total Time
40 min
Nutrition Facts
Serving Size
311g
Servings
4
Amount Per Serving
Calories 488
Calories from Fat 204
% Daily Value *
Total Fat 23g
35%
Saturated Fat 10g
50%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 179mg
60%
Sodium 694mg
29%
Total Carbohydrates 4g
1%
Dietary Fiber 0g
2%
Sugars 1g
Protein 63g
Vitamin A
11%
Vitamin C
5%
Calcium
26%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4 (6 oz.) skinless, boneless chicken breast halves
- 2 very thin prosciutto slices, halved
- 4 slices reduced-fat provolone cheese
- 1 tablespoon canola oil
- 1/4 teaspoon pepper
- 2 tablespoons minced shallots
- 1 tablespoon chopped fresh thyme
- 1 1/2 cups unsalted chicken broth, divided
- 1 tablespoon flour
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 1/2 teaspoons chopped fresh tarragon
Instructions
- To prepare chicken, cut each breast horizontally to, but not through, the other side to create a pocket. Lift top flap of chicken pocket; arrange 1/2 prosciutto slice in each pocket. Top each prosciutto slice with 1 cheese slice; press top flap of pocket down over filling. Heat a large skillet over medium-high heat. Add oil. Sprinkle chicken with pepper. Add chicken to pan, top side down; sauté 5 to 6 minutes or until deeply browned. Turn and cook 4 minutes or until done. Remove from pan; keep warm.
- Add shallots and thyme to pan; sauté 30 seconds, stirring constantly. Combine 2 tablespoons broth and flour in a small bowl, stirring with a whisk. Add flour mixture and remaining broth to pan. Bring to a boil; cook 3 minutes or until reduced to 3/4 cup, scraping pan to loosen browned bits. Remove from heat; stir in butter, parsley, and tarragon.
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