Skillet Chicken Rolls with Creamy Gravy
Grab yourself a skillet and make this comforting one pot meal. Thinly pounded chicken breasts are stuffed with prosciutto, spinach and gruyere, smothered in a creamy gravy.
Servings: 5 Adults
Calories: 382kcal
Ingredients
- 6 organic chicken breasts sliced horizontally in half, then pounded thin
- 6 slices prosciutto
- 1/2 cup spinach
- 1/3 cup gruyere shredded
- 4 tbsp olive oil
- 2 tbsp butter
- 2 tbsp gluten free flour King Arthur preferred
- 1 cup white wine
- 2 cups chicken stock
- 1/4 cup cream
- kosher salt and pepper
- parsley garnish
- lemon zest garnish
Instructions
- Prepare the chicken breast by cutting them in half, horizontally, then pounding out to the thickness of a pencil.
- Season generously with salt and pepper.
- To each breast, lay a piece of prosciutto, then a few spinach leaves, then about a tbsp of gruyere. Roll up, and secure with a toothpick.
- In the sauté pan, heat oil until smoking, then sear chicken on all sides, about 10 minutes. Remove from skillet and set aside.
- Pour in wine to deglaze. Reduce wine by half. Meanwhile, mix butter and flour. Add mixture to skillet and melt, until it's nice and creamy.
- Add in the broth and let thicken, then add in cream and 1 tsp kosher salt-unless your broth was already fairly seasoned.
- Snuggle all the chicken back into the skillet with all that delicious gravy, simmer to finish cooking, about 5 minutes. Sprinkle on some chopped parsley.
- Serve that fancy chicken with a salad and you have dinner set!
Nutrition
Calories: 382kcal | Carbohydrates: 7g | Protein: 12g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 615mg | Potassium: 263mg | Sugar: 2g | Vitamin A: 680IU | Vitamin C: 1.1mg | Calcium: 109mg | Iron: 0.9mg