The Different Ways To Prepare Stuffed Chicken Breast


"Ways to Prepare"

All of us love the idea of how romantic and beautiful France and the French are. Everything about the French draws attention and makes the world fall in love with them. France is the home of art and culture since the very beginning of the era. Many of the well-known artists and architects have called this region their home. The climatic conditions remain oceanic in major parts of this vast region. The French cuisine is known to be one of the finest in the world. It differs from region to region due to its variation in climatic conditions. They usually go for a three-course meal, hors d'œuvre or entrée, which is the introductory course majorly soup followed by the plat principal – the main course, then comes the from age which is also called the cheese course, after all, French is known for all the cheese! The cheese usually ends a great deal but there are times one has salad in between the main course and the ever-so-tasty cheese! French cuisine is also regarded as a key element, which showcases the quality of living and the attractiveness of France.

Irrespective of the fact whether one speaks French or not, the love for the variation in chicken delicacies is known all across the globe. Here is a list of the most the exotic yet easy ways to prepare stuffed chicken breast the “French style”.

Coq Au Vin


"Famous delicacy"

Coq Au Vin, this famous delicacy here is a classic Burundian dish of chicken braised in the smoothness of red wine. The chicken cooked is ideally a rooster. Ingredients needed would be Chicken breast, half a cup of noodles, three-fourth of a cup of green vegetables. The vegetables could include medium-sized carrots, frozen pearl onions, and freshly diced mushrooms to make it easy. Red wine and vinegar are a must in the preparation. Preparation: It is easy! In a not-so-heated cooker, combine all the vegetables and set them aside. Lightly coat a non-stick pan with cooking spray. Marinade the chicken breast with pepper and salt. Cook the breast until brown. Now, after the chicken is ready to add red wine and bring to boiling in the cooker. Serving: Add noodles along with the vegetables and the now ready- chicken breast and garnish it with pepper and vinegar to add that French affair to your taste buds!

Poulet De Provencal


"Poulet De Provencal"

This dish is usually associated with an aromatic day in Eze, France. This delicacy is made using ingredients, which are easily found in the store near you. Yes, that is how easy this dish is! All you need is two tablespoons of olive oil, one teaspoon of butter, two tablespoons of balsamic vinegar, Dijon mustard, three large cloves garlic chopped, skinless, boneless chicken breast halves pounded flat, One-third cup chicken stock, one-fourth teaspoon of Herbes de Provence – crumbled, vinegar, salt and pepper to taste. Preparation: Heat oil and butter in a large non-stick skillet over medium heat. Marinade the chicken breast using vinegar, mustard, and garlic well. Once marinated properly put the chicken breast into the now heated skillet and cook until the chicken turns brown. Once done with the chickens transfer it out. Put the stock into the skillet and stir it diligently until smooth. Make sure the mushroom, cloves, and Herbes de Provence are cooked with vinegar until the mushroom is tender and slightly brown in color. Once done, now you can return the chicken to the skillet. Heat it all for a minute or two and it is ready to be served. Serving: Serve the chicken breast with a slice of cheese and mushrooms to make it as classic as the name suggests!

Chicken Breasts With Classic French Pan Sauce


"Classic French Pan Sauce"

Last but not the least, this is my personal favorite. The white wine helps in relishing the taste buds of this ever-so-classic delicacy! The ingredients needed are one-tablespoon olive oil, chicken breast halves, five-eighth teaspoons of salt, one-fourth of a cup of dry white wine, Dijon mustard, a cup of heavy whipped cream and half a teaspoon of all-purpose flour. Preparation: Preheat the oven to 350 degrees. Heat a large skillet over medium-high temperature. Add oil and swirl the coating of the now heated skillet. Marinade the chicken evenly with salt and pepper to taste. Add the marinated chicken to the skillet and cook till it turns brown in color. Now transfer it to the oven and bake it at 350 degrees till it turns thick. Add the dry white wine to the pan and bring to cook. Cook for a minute and then stir up the mustard. Combine cream and flour, stirring until smooth. Cook until slightly thick, stirring constantly with a whisk. Stir in with salt. Serving: Garnish the thick baked chicken with the smooth cream prepared and add wine to toast!