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    You are in: Home / Recipes / Chicken Breasts Stuffed With Mushrooms & Spinach With Cognac Sauce Recipe
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    Chicken Breasts Stuffed With Mushrooms & Spinach With Cognac Sauce

    Chicken Breasts Stuffed With Mushrooms & Spinach With Cognac Sauce. Photo by The Flying Chef

    1/2 Photos of Chicken Breasts Stuffed With Mushrooms & Spinach With Cognac Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Directions:

    1. 1
      For the chicken, mince the mushrooms in a food processor and wring out in a kitchen towel to remove as much moisture as possible.
    2. 2
      Sauté in a pan with butter.
    3. 3
      Put shallots and garlic in food processor and pulse to mince, then add to mushrooms.
    4. 4
      Cook mixture slowly over medium heat until moisture has evaporated.
    5. 5
      Deglaze the pan with the cognac, add salt and pepper to taste.
    6. 6
      Cook a few minutes to evaporate the cognac.
    7. 7
      Put spinach in a pan with only as much water as clings to the leaves.
    8. 8
      Cover and cook only until leaves start to wilt.
    9. 9
      Cool until you can handle the spinach, then wring out in a towel to remove moisture.
    10. 10
      Chop finely by hand and add to the mushroom mixture with the nutmeg.
    11. 11
      Pre-heat oven to 400º F degrees.
    12. 12
      Pound chicken breasts flat and season with salt and pepper.
    13. 13
      Spread some of the mushroom/spinach mixture on the breasts, leaving a margin.
    14. 14
      Roll up tightly.
    15. 15
      Place some clarified butter in the bottom of an oven-proof pan.
    16. 16
      Add chicken and top with wine and remaining butter.
    17. 17
      Cook for 20 minutes.
    18. 18
      Let rest before carving.
    19. 19
      For the sauce, reduce the chicken stock until it is syrupy.
    20. 20
      Add remaining ingredients.
    21. 21
      Spoon over sliced chicken rolls.

    Ratings & Reviews:

    • on June 24, 2003

      55

      This makes a nice presentation. I used regular mushrooms instead of the fancy ones. I also used cream cheese in the mushroom/spinach mixture and that, combined with the rest of the dish ingredients made it very rich and tasty.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 19, 2008

      55

      Absolutely gorgeous, I wasn't sure how this would turn out, I thought the cognac might have overpowered other flavours, but it was perfect. I did add some cream cheese to the mushroom mixture as another reviewer had suggested and it was delicious. A wonderful recipe that was enjoyed by all, thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 03, 2007

      45

      My Husband Loved this so much he took the left overs to work & shared .. They had their wifes calling me for the recipe for this... I did however add peper jake over the top to give a bit more punch in the tast .. It seemed to have worked.. Thank You for the help... PJ

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Breasts Stuffed With Mushrooms & Spinach With Cognac Sauce

    Serving Size: 1 (661 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 513.0
     
    Calories from Fat 316
    61%
    Total Fat 35.1 g
    54%
    Saturated Fat 20.1 g
    100%
    Cholesterol 159.6 mg
    53%
    Sodium 1075.5 mg
    44%
    Total Carbohydrate 13.4 g
    4%
    Dietary Fiber 2.8 g
    11%
    Sugars 3.3 g
    13%
    Protein 34.8 g
    69%

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