Stuffed Chicken Breast with Creamy white sauce

 

2 East Meats West Boneless stuffed chicken breast

3 cups cooked rice

 

Sauce

2 tablespoons unsalted butter
2 garlic cloves, finely minced
5 sage leaves, chopped
Salt and pepper, to taste
6 ounces portobello mushrooms, sliced
1 cup heavy cream
1/2 leek, roughly chopped

 

Cooking Stuffed Chicken Breast

  1. Defrost chicken breast overnight in the fridge
     

  2. Pre-heat oven to 350c
     

  3. Bake for 15-20 minutes, Check center with a food thermometer(71c) or push a thin kife into the center and remove after 5 sseconds, If its hot to the touch it is finished.
     

  4. let breast sit for 10-15 minutes before slicing 

 

Making The Sauce

  1. Melt butter in a saute pan over low heat.
     

  2. Add garlic and sage. Season with salt and pepper.
     

  3. Add the mushrooms, cook 5 minutes until slightly softened.
     

  4. Pour in cream and heat slowly. When the sauce has reached a velvety smooth consistency, remove from stove.
     

  5. Stir in leek Pour over Rice and/or chicken breast


TIPS: Fried Shrimp can be added to the cream sauce for extra flavor

Fried rice or MIced rice may also be used