Stuffed Chicken Breasts in Mushroom-Wine Sauce

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Try this Stuffed Chicken Breasts in Mushroom-Wine Sauce recipe, or contribute your own.


3 tb Sun-dried tomatoes, oil packed; drained and chopped
4 1/4-pound Skinless boneless chicken breast; halves
1/4 c Fruity Italian white wine
1/2 c Meat stock (veal)
1/4 c Heavy (double) cream
2 ts Unsalted butter
2 ts Unsalted butter
2 tb Grated Parmesan cheese
Salt and white pepper
Salt and pepper
nutmeg; Freshly ground
1/2 c All-purpose flour
3/4 lb Spinach; stemmed and chopped
2 tb Yellow onions; thinly sliced
1/2 lb Fresh mushrooms caps; Thinly sliced
1 ts Garlic; minced
2 tb Canola oil
2 tb Yellow onions; finely chopped
4 sl Emmenthaler cheese; thinly sliced

Original recipe makes 4



FILLING -- In a frying pan over medium heat, melt the butter. Add the onion and saute for 1 minute. Raise the heat to medium-high, add the garlic and spinach and saute until spinach is wilted, 2 to 3 minutes. Stir in the chopped tomatoes. Transfer the spinach mixture to a colander and, using the back of a wood spoon, press gently against the mixture to remove any excess moisture, then let cool. Wipe the frying pan clean and set aside. Transfer the spinach mixture to a bowl. Stir in the Parmesan cheese, and season to taste with salt and white pepper. Set aside. Place each chicken breast between sheets of plastic wrap and using a meat pounder, pound until 1/4 inch (6mm) thick. Place 1 cheese slice on top of each pounded breast. Spoon one-fourth of the spinach filling onto the bottom center of each cheese slice and shape the filling into a log, being careful that it does not protrude over the edges. Fold the sides in toward the center and then, beginning at the bottom end, roll up tightly. Secure with toothpicks. Preheat oven to 425F/220C. In the frying pan over medium-high heat, warm the oil. While the oil is heating, spread the flour on a plate. Roll the stuffed chicken breasts in the flour, coating lightly and evenly. Add the chicken to the pan and brown lightly on all sides, 5 to 7 minutes. Using a slotted spatula, transfer the chicken to a baking dish. Place in the center of the oven and immediately reduce the heat to 375F/190C. Bake until cooked through, 10 to 12 minutes. Transfer to warmed individual plates and let stand for a few minutes. Remove the toothpicks. WHILE the chicken is baking, make the SAUCE. In a small frying pan over medium heat, melt the butter. Add the onion and saute until the edges begin to turn translucent, about 2 minutes. Pour in the wine and deglaze the pan by stirring to dislodge any browned bits from the pan bottom. Cook over medium heat until the wine is reduced by half, about 2 minutes. Add the stock and simmer until reduced by half, 3 to 4 minutes. Pour in the cream and simmer until the sauce thickens slightly, 1 to 2 minutes. Season to taste with salt and pepper and freshly grated nutmeg. Spoon the sauce over the chicken and serve immediately. Posted to Master Cook Recipes List, Digest #112 Date: Fri, 7 Jun 1996 12:04:13 -0700 (PDT) From: PatH Recipe By : Sunsets Trattoria: Best of Casual Italian Cooking (1995)

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