Top Review by Cliopatra Montgomery
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.
- 226.79 g portabella mushrooms, roughly chopped
- 113.39 g shiitake mushrooms, roughly chopped
- 59.16 ml butter
- 113.39 g shallots, roughly chopped
- 2 clove garlic, chopped
- 44.37 ml cognac
- 1892.0 ml well-washed spinach
- 0.25 ml nutmeg
- 4 boneless skinless chicken breasts
- salt and pepper
- 59.14 ml dry white wine
- 59.16 ml clarified butter
- 946.0 ml strong brown chicken broth
- 29.58 ml cognac
- 14.79 ml lemon juice
- 44.37 ml heavy cream
- 14.79 ml butter
- salt and pepper
Directions See How It's Made
- For the chicken, mince the mushrooms in a food processor and wring out in a kitchen towel to remove as much moisture as possible.
- Sauté in a pan with butter.
- Put shallots and garlic in food processor and pulse to mince, then add to mushrooms.
- Cook mixture slowly over medium heat until moisture has evaporated.
- Deglaze the pan with the cognac, add salt and pepper to taste.
- Cook a few minutes to evaporate the cognac.
- Put spinach in a pan with only as much water as clings to the leaves.
- Cover and cook only until leaves start to wilt.
- Cool until you can handle the spinach, then wring out in a towel to remove moisture.
- Chop finely by hand and add to the mushroom mixture with the nutmeg.
- Pre-heat oven to 400º F degrees.
- Pound chicken breasts flat and season with salt and pepper.
- Spread some of the mushroom/spinach mixture on the breasts, leaving a margin.
- Roll up tightly.
- Place some clarified butter in the bottom of an oven-proof pan.
- Add chicken and top with wine and remaining butter.
- Cook for 20 minutes.
- Let rest before carving.
- For the sauce, reduce the chicken stock until it is syrupy.
- Add remaining ingredients.
- Spoon over sliced chicken rolls.