This chicken breast is stuffed with feta cheese, sweet garlic and parsley. You do this by cutting a pocket in the breast and stuffing it with the mixture. Then you slowly saute it in oil and butter, than you add white wine and reduce with some chopped shallots. Add white wine, cream and a little chicken stock and slowly braise until done. Serve with noodles or rice pilaf.
Sabine Weiss, Le Baron, Paris, 1955.
16 minutes ago