Ingredients
-
8
-
4
-
4
-
4
-
2
-
3
-
2
-
1
-
4
-
-
1/4
-
4
-
-
1
-
2
Directions
Chicken Breasts Stuffed With Mushrooms & Spinach With Cognac Sauce,
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Steps
|
1
Done
|
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
Done
|
Saut in a Pan With Butter. |
|
3
Done
|
Put Shallots and Garlic in Food Processor and Pulse to Mince, Then Add to Mushrooms. |
|
4
Done
|
Cook Mixture Slowly Over Medium Heat Until Moisture Has Evaporated. |
|
5
Done
|
Deglaze the Pan With the Cognac, Add Salt and Pepper to Taste. |
|
6
Done
|
Cook a Few Minutes to Evaporate the Cognac. |
|
7
Done
|
Put Spinach in a Pan With Only as Much Water as Clings to the Leaves. |
|
8
Done
|
Cover and Cook Only Until Leaves Start to Wilt. |
|
9
Done
|
Cool Until You Can Handle the Spinach, Then Wring Out in a Towel to Remove Moisture. |
|
10
Done
|
Chop Finely by Hand and Add to the Mushroom Mixture With the Nutmeg. |
|
11
Done
|
Pre-Heat Oven to 400 F Degrees. |
|
12
Done
|
Pound Chicken Breasts Flat and Season With Salt and Pepper. |
|
13
Done
|
Spread Some of the Mushroom/Spinach Mixture on the Breasts, Leaving a Margin. |
|
14
Done
|
Roll Up Tightly. |
|
15
Done
|
Place Some Clarified Butter in the Bottom of an Oven-Proof Pan. |
