Chicken Stuffed with Mushrooms and Spinach (Wash)

Ready in 1 hour

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1 ts Grainy pommery mustard
2 bn Spinach; blanched and
3 tb Brandy
2 tb Clarified butter; up to 4
2 tb Madeira
1 c Mushrooms; finely chopped
1/2 tb Dried Oregano
2 tb Lemon juice
4 tb Parmesan; up to 5
1/2 ts Garlic; minced
1/2 ts Garlic; minced
salt and pepper; to taste
1/3 c Heavy cream
4 Half chicken breasts; boned,
1/4 c Chicken Stock
1/2 ts Shallot; minced
1/3 c White onions; finely chopped
4 oz Goat cheese
3 tb Madeira
1/4 c Clarified Butter
1/2 c Breadcrumbs

Original recipe makes 6 Servings



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 Recipe by: The Ark, Nahcotta, Washington (Coast)

Calories Per Serving: 209 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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