Spinach stuffed chicken

Recipe Information

Ingredients

• 8 chicken breasts

• 4 tablespoons butter

• 2 tablespoons finely minced or chopped shallots

• 8 ounces mushrooms, finely chopped

• 8 tablespoons cooked spinach

• Salt to taste

• Black pepper to taste

• 2 teaspoons chopped chervil

• 1 tablespoon finely minced shallots

• 1/2 pint chicken stock

• 1/4 cup dry white wine

• 5 mushrooms, chopped

• 1 pint heavy cream

• Extra-virgin olive oil to taste

Directions

• In a sauté pan, melt 2 tablespoons of the butter over medium heat and cook the 2 tablespoons of shallots until softened or golden. Next, add the 8 ounces of mushrooms and sauté for about 2-5 minutes.

• Stir in the spinach and add salt and black pepper to taste. Stir in the chervil.

• Cut a pocket, lengthwise into each chicken breast and fill with the prepared stuffing.

• Brush the breasts lightly with the olive oil and wrap them, individually, in aluminum foil.

• Bake in a preheated oven at 350 degrees F for 20 minutes.

• For a sauce, melt the remainder of the butter in a sauté pan, add the remainder of the shallots, and cook until soft. Add the remainder of the mushrooms, chicken stock, and wine. Turn to high heat to boil and reduce by at least half.

• When reduced, lower heat to medium and add the cream. Cook for 1-2 minutes. Season to taste with salt and pepper.

• Remove the chicken from foil, place on plates, and add sauce. Serve immediately.

Nutrition (per serving)

• Calories: 554 cal

• Total fat: 39g

• Saturated fat: 20g

• Cholesterol: 227mg

• Sodium: 308mg

• Carbohydrate: 4g

• Protein: 45g