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  • Chicken Stuffed With Mushrooms And Spinach (Wash)

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    Chicken Stuffed With Mushrooms And Spinach (Wash)
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/4 c. Clarified butter
    • 1/3 c. White onions, finely minced
    • 1/2 tsp Garlic, chopped
    • 1 c. Mushrooms, finely minced
    • 1/2 Tbsp. Dry oregano
    • 3 Tbsp. Madeira
    • 2 bn Spinach, blanched and minced
    • 4 Tbsp. Parmesan, up to 5
    • 4 ounce Goat cheese
    • 1/2 c. Breadcrumbs
    • 4 x Half chicken breasts, boned, up to 6 Flour
    • 2 Tbsp. Clarified butter, up to 4
    • 1/2 tsp Garlic, chopped
    • 1/2 tsp Shallot, chopped Salt and pepper to taste
    • 1 tsp Grainy pommery mustard
    • 2 Tbsp. Lemon juice
    • 3 Tbsp. Brandy
    • 1/4 c. Chicken stock
    • 1/3 c. Heavy cream
    • 2 Tbsp. Madeira

    Directions

    1. Saute/fry till tender in the clarified butter onions, garlic, mushrooms and oregano. Without removing mix from pan, deglaze with Madeira. Remove from heat.
    2. Add in spinach, Parmesan and goat cheese while mix is still warm Add in breadcrumbs to bind mix. Set aside for several hrs to cold and allow flavors to marry.
    3. Slit pockets into chicken breasts and divide the stuffing among them.
    4. Lightly dust breasts with flour. Saute/fry' in butter. Add in to the pan garlic, shallot, salt and pepper, grainy Pommery mustard, lemon juice, brandy, chicken stock and heavy cream. Reduce till sauce is slightly thickened.
    5. Finish with Madeira, cooking only till the alcohol evaporates.
    6. Yield: 4 to 6 servings
    7. Note: Chef Lucas suggests which the dressing mix will keep
    8. (refrigerated) for 4 to 5 days.

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