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Stuffed Chicken Breasts In A Lemon Garlic Wine Sauce

Transitioning from winter to spring in Colorado is always an adventure.  The days will be warm and sunny but the early mornings and evenings are still pretty chilly.  Sometimes we’ll have the occasional snow storm to keep us on our toes.  I wanted to create a meal that was light and fitting for spring but still hearty enough to stand up to those random snow days.

I decided on cream cheese stuffed chicken breasts and made a lovely sauce to go on top using 2014 Cultivar Napa Valley Sauvignon Blanc.  The dish came out beautifully!

Stuffed Chicken Breasts with a Lemon Garlic Sauce

Andrea’s Stuffed Chicken Breasts In A Lemon Garlic Wine Sauce

  • 2 Boneless Skinless Chicken Breasts
  • 4 oz Herb/Chive Cream Cheese (I used Kite Hill Almond Milk Cream Cheese)
  • 1/2 TBSP Garlic Blend Seasoning* (See note at bottom)
  • 1 TBSP Light Olive Oil or Melted Ghee
  • 2 Cloves Garlic, finely chopped
  • Zest of 1 Small Lemon
  • 1 TBSP Ghee or Butter
  • 2 TBSP Chopped Parsley
  • 1/2 C White Wine
  • Juice of 1/2 a Small Lemon
  • Toothpicks

Preheat oven to 4oo degrees.  Add in 1 TBSP of oil or Melted Ghee to a oven proof skillet, set aside.

Pound out the chicken breasts until they are about 1/2 – 1/4 inch thin. Thin enough to be able to roll them but not so thin that they fall apart.

Sprinkle some of the garlic seasoning blend on each side of the chicken breasts.  Divide the cream cheese into half ( 2 oz portions) and spread 2 oz on one of the chicken breasts.  Roll up the chicken and secure with toothpicks.  Repeat with the other chicken.

Place the stuffed chicken breasts in the skillet and place in the oven.  Cook for about 15 minutes or until cooked all the way through.  Remove the skillet from the oven and place the chicken on plates allowing to rest as you make the sauce.

In the same skillet that you used to cook the chicken, heat over medium heat and add in the ghee or butter.  Then add in the parsley, garlic, and lemon zest.  Stir and cook for 1 minute, then add in the wine.  Allow to simmer for three minutes and then add in the lemon juice.  Cook for an additional minute and then pour the sauce over the chicken and serve.

This makes a good bit of sauce so there will be extra for serving!

* I used Flavor God’s Garlic Lover’s seasoning but you can use any garlic blend you like.  Or you can season simply with salt, pepper, and garlic powder.

Pan sauces with meats is one of my favorite combinations so I tend to make a good bit of sauce because I like having extra for dipping or drizzling on some greens or broccoli.

The 2014 Cultivar Napa Valley Sauvignon Blanc  brought this dish to life. The clean crispness of the wine lightened the decadent cream cheese while the bright citrus notes complimented the lemon and made this dish pop.

This chicken is perfect for those early spring days when it’s starting to be light out longer but the evenings remind us that winter is still there in the background.

If you’d like to try Cultivar Wine , they are offering a special promotion to my readers. Use the code CultivarWineFoodEmbrace when you order and you’ll receive 10 percent off your purchase.

Disclosure: I’m required to disclose a sponsored partnership between our site, Food Embrace, and Cultivar Wine. I have been compensated in exchange for this post in the form of product. All opinions presented are my own. I receive wine from Cultivar Wine as a member of the Cultivar Wine Bloggers group.

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