Stuffed Chicken Breast ingredients:
4 large chicken fillets (breasts),
50 grams of butter,
3 large leeks, cut into circles,
1 teaspoon of lemon peel,
salt and pepper,
250 milliliters of chicken soup (can also be made from cubes) or half the amount of soup and half of dry white wine,
120 milliliters of sour cream,
1 tablespoon of lemon juice.
Preparation
Instead of leeks, you can use red onions, which are sweet.
Cut the chicken fillets along a horizontal line, in the middle, so that you make a pocket, and do not cut all the way through. Melt half of the butter over low heat in the largest pan you have. Add leek and lemon peel and fry for 15-20 minutes, stirring occasionally. Pour into a bowl and add salt and pepper as desired. Clean the pan.
Stuff the chicken breast with this mixture as if you were stuffing a pocket. Then use toothpicks to close so that the filling does not fall out.
Melt the rest of the butter slowly, add the stuffed chicken breasts and fry them a little on both sides until they get a light brown color. Add the soup and heat until boiling. Cover and let it boil for ten minutes so that the chicken is nicely cooked. Turn halfway through cooking.
Remove the chicken meat and continue to cook until the amount of liquid is reduced by half. Stir in the cream and cook again until the amount is reduced by half. Stir in lemon juice, salt and pepper.
Take out the toothpicks and cut each piece into rings about 1 cm thick. Pour over the sauce and serve.
