Chicken Breasts Stuffed With Mushrooms & Spinach With Cognac Sauce

Recipe by Dancer
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement