Stuffed Chicken Breasts with Cider Vinegar Sauce

Bon Appétit  | October 1995

Le Bec-Fin, Philadelphia, PA

Husband-Tested in Alice's Kitchen 

This was outstandingly good and a perfect dish to serve to our special guests! The sauce is just scrumptious!  The sauce, filling and chicken can be prepped in advance.  Cut a pocket into the chicken breasts and stuff them with a mixture of spinach, dried apricots, raisins, mushrooms and tomatoes. Sear both sides and then pop them in the oven for a short time to finish.  Slice the breasts and then drizzle with this lovely sauce.

I served this with Rainbow Cole Slaw, Chili-Roasted Sweet Potato Wedges, No-Knead Boule with Pear Clafouti for dessert! (All of these recipes are on this blog and they can all be made in advance for a dinner party!)  Of course, all of the ingredients for this delectable dinner can be found at Lost River Market & Deli.

For cider vinegar sauce

1 tablespoon butter

3/4 cup sliced shallots (about 3 large)

1/4 cup sugar

1/4 cup cider vinegar

2 ½ cups vegetable broth plus ¼ cup more for deglazing the pan

1 ½ cups beef broth

For chicken

1/2 cup dried apricots, sliced

1/4 cup raisins

6 tablespoons (3/4 stick) butter

5 mushrooms, chopped

1 cup chopped seeded peeled tomatoes (If fresh tomatoes are not available, use 1 cup canned tomatoes)

10 oz. baby spinach (a large handful)

6 boneless chicken breast halves

Kitchen string

Make sauce:
Melt butter in heavy medium saucepan over medium-low heat. Add shallots; sauté until beginning to brown, about 10 minutes. Add sugar. Sauté until shallots are golden brown, about 10 minutes. Increase heat to medium-high. Add vinegar; boil 2 minutes. Add both stocks; boil until liquid is reduced to 1 1/2 cups, about 25 minutes. Strain.

Make chicken:
Soak dried fruit in hot water to cover for 15 minutes. Drain.

Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add mushrooms and sauté until tender, about 4 minutes. Add tomatoes and sauté until almost all liquid evaporates, about 4 minutes. Stir in fruit and sauté 2 minutes. Season with salt and pepper. Put the mixture in a bowl and set it aside to cool.

Add spinach to the pan and add 2 Tablespoons of water. Heat over low to steam spinach until it is wilted, about 2 minutes. Cool.

Using sharp knife, cut horizontal slit 3/4 of the way through each chicken breast. Open as for book. Sprinkle with salt and pepper. Place thin layer of spinach over half of each breast. Top spinach with 2 tablespoons fruit mixture. Close breasts over filling. Tie with kitchen string. (Sauce and chicken can be made 1 day ahead; chill.)

Preheat oven to 425°F. Melt 1 tablespoon butter in large skillet over medium-high heat. Sprinkle chicken with salt and pepper; brown in skillet, about 4 minutes per side. Transfer to baking sheet. Bake until chicken is cooked through, about 15 minutes.  Meanwhile, add ¼ cup vegetable broth to skillet and deglaze.  Add the sauce to this.  Bring sauce to simmer. Remove from heat. Gradually add 4 tablespoons butter, whisking just until melted. Remove string from chicken. Cut each breast crosswise into 5 slices. Serve with sauce.