Chicken stuffed with mushrooms and spinach (wash)

Yield: 6 Servings

Measure Ingredient
¼ cup Clarified butter
⅓ cup White onions; finely chopped
½ teaspoon Garlic; minced
1 cup Mushrooms; finely chopped
½ tablespoon Dried oregano
3 tablespoons Madeira
2 bunches Spinach; blanched and chopped
4 tablespoons Parmesan; up to 5
4 ounces Goat cheese
½ cup Breadcrumbs
4 Half chicken breasts; boned, up to 6
Flour
2 tablespoons Clarified butter; up to 4
½ teaspoon Garlic; minced
½ teaspoon Shallot; minced
Salt and pepper to taste
1 teaspoon Grainy pommery mustard
2 tablespoons Lemon juice
3 tablespoons Brandy
¼ cup Chicken stock
⅓ cup Heavy cream
2 tablespoons Madeira

Saute until tender in the clarified butter onions, garlic, mushrooms and oregano. Without removing mixture from pan, deglaze with Madeira. Remove from heat.

Add spinach, Parmesan and goat cheese while mixture is still hot Add breadcrumbs to bind mixture. Set aside for several hours to cool and allow flavors to marry.

Slit pockets into chicken breasts and divide the stuffing among them.

Lightly dust breasts with flour. Saute' in butter. Add to the pan garlic, shallot, salt and pepper, grainy Pommery mustard, lemon juice, brandy, chicken stock and heavy cream. Reduce until sauce is slightly thickened.

Finish with Madeira, cooking only until the alcohol evaporates.

Yield: 4 to 6 servings

Note: Chef Lucas suggests that the dressing mixture will keep (refrigerated) for 4 to 5 days. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: The Ark, Nahcotta, Washington (Coast)

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