Description
Succulent chicken meets creamy brie and sweet apple slices in this French-inspired masterpiece. Rich layers of flavor dance across your palate, creating an elegant dinner that brings continental charm right to your table.
Ingredients
Scale
Main Protein:
- 2 chicken tenderloins (about 6 ounces or 170 grams each)
Cheese and Fruit:
- 2 ounces (57 grams) brie, sliced (about ¼ inch thick)
- 1 large apple (honeycrisp, granny smith, etc.), thinly sliced (about ¼ inch thick)
Seasonings and Additional Ingredients:
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, thinly sliced
- ¼ cup dry white wine
- 1 tablespoon all-purpose flour
- ¾ cup chicken broth
- 1 tablespoon maple syrup
- 2 teaspoons cider vinegar
- 1 teaspoon whole grain or Dijon mustard
- 2 sprigs fresh rosemary
Instructions
- Meticulously pat the chicken breasts dry and create a horizontal pocket in each tenderloin without cutting completely through, ensuring a clean and precise incision.
- Delicately layer thin slices of brie cheese and apple wedges inside each chicken pocket, using toothpicks to secure the filling if needed.
- Warm a large skillet over medium-high heat, combining olive oil and butter until the mixture shimmers and develops a light golden hue.
- Carefully place the stuffed chicken breasts into the skillet, searing each side for approximately 2 minutes until a rich golden-brown crust forms. Transfer the chicken to a separate plate and tent with foil to maintain warmth.
- Reduce the skillet’s temperature to medium and introduce sliced onions, cooking until they become translucent and softened, roughly 2-3 minutes.
- Add remaining apple slices to the skillet, sprinkling a pinch of salt, and cook until edges caramelize and develop a light golden color.
- Deglaze the pan by pouring wine into the skillet, using a wooden spoon to scrape up the flavorful browned bits from the bottom.
- Evenly dust flour over the mixture, stirring thoroughly to create a smooth base for the sauce.
- Incorporate chicken broth, maple syrup, cider vinegar, Dijon mustard, and whole rosemary sprigs into the skillet. Bring the liquid to a vigorous boil, then reduce to a gentle simmer for 5 minutes.
- Taste and adjust seasonings as necessary, ensuring a balanced flavor profile.
- Carefully return the seared chicken breasts to the skillet, covering and allowing them to simmer for 8-10 minutes until completely cooked through.
- Remove rosemary sprigs before serving and plate the chicken with the aromatic sauce and caramelized apples.
Notes
- Pocket Technique Matters: Carefully slice chicken tenderloins horizontally without cutting completely through to create perfect stuffing space.
- Cheese and Fruit Pairing: Brie and apple create a luxurious, creamy-sweet combination that elevates the chicken’s flavor profile.
- Searing Secrets: Browning chicken in butter and olive oil develops rich caramelization and locks in moisture for tender meat.
- Wine Deglazing Magic: Using wine to scrape up browned bits adds depth and complexity to the sauce’s overall taste.
- Sauce Balance: Maple syrup, cider vinegar, and mustard work together to create a harmonious sweet-tangy sauce that complements the chicken.
- Cooking Precision: Simmer covered to ensure chicken is fully cooked while maintaining juiciness and absorbing the sauce’s flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 385 kcal
- Sugar: 10 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 115 mg