Stuffed Chicken Breast In A White Wine Cream Sauce - cooking recipe

Ingredients

4 chicken breasts, butterflied and pounded evenly
3 ounces sun-dried tomatoes
3 ounces frozen spinach, thawed
2 ounces goat cheese, crumbled
3 tablespoons pine nuts
1 small shallot, diced
1/2 cup white wine
1/2 cup chicken broth
1 cup heavy cream
salt and pepper
oil, for frying

Preparation

Butterfly chicken and pound lightly to even thickness. You don't want it to be thin, you just want it to be even.
Season with salt and pepper on both sides.
Preheat pan with oil to pan fry chicken.
Layer the spinach, sun dried tomatoes, goat cheese on 1/2 of the chicken and fold over the other half to cover.
Secure with toothpick.
Pan fry the chicken until done, about 8-10 minutes on each side.
In a small saucepan, heat oil and toast pine nuts for about 1 minute.
Add shallots and sweat.
Add white wine, chicken broth, and heavy cream and let simmer, reduce by half.
Season to taste with salt and pepper.
Plate chicken and ladle sauce over it.