Mushroom Stuffed Chicken Breast/Dijon White Wine Sauce

This week was crazy (lack of posts usually=crazy week for me). But I still cooked, and I still cooked Paleo. AND I still managed to get pictures of everything. These were delicious. In my pre-primal days one of my favorite recipes was a spinach and feta stuffed chicken breast. This is my paleo version, although I would love to find a great paleo ingredient to pair with spinach and try this recipe again!

Mushroom Stuffed Chicken Breast with Dijon White Wine Sauce:

Ingredients:

• 1 pound chicken breast
• 1/2 onion
• 3/4 cup mushrooms
• 2 tablespoons olive oil
• 1/4 cup white wine
• 1 cup white wine
• 1/2 cup chicken stock
• 1/4 cup dijon mustard
• Salt and pepper
• pinch of arrowroot powder (optional)

In a skillet, saute chopped onions, chopped mushrooms, olive oil, and 1/4 cup white wine for 5-8 minutes. remove. Butterfly your chicken breasts (if you don't know how to do this, youtube has some great how-to videos).  Salt and pepper each side of the chicken. Stuff the chicken breasts with mushroom mixture, use toothpicks to hold it together if necessary.  Bake in baking dish at 350 degrees for 35-45 minutes.

When the chicken is almost done baking, use a high sided skillet to heat chicken stock and white wine. When it starts to bubble add dijon mustard. If the mixture doesn't thicken to your liking, you can add a pinch of arrowroot powder.  Salt and pepper to taste, although I don't think the sauce needs much. Pour over chicken and enjoy!