Recipe - Chicken Stuffed With Mushrooms And Spinach (Wash)

One fourth cup Clarified butter
1/3 cup White onions; finely chopped
One half teaspoon Garlic; minced
1 cup Mushrooms; finely chopped
One half tablespoon Dried oregano
3 tablespoon Madeira
2 bn Spinach; blanched and
chopped
4 tablespoon Parmesan; up to 5
4 ounce Goat cheese
One half cup Breadcrumbs
4 Half chicken breasts; boned,
up to 6
Flour
2 tablespoon Clarified butter; up to 4
One half teaspoon Garlic; minced
One half teaspoon Shallot; minced
Salt and pepper to taste
1 teaspoon Grainy pommery mustard
2 tablespoon Lemon juice
3 tablespoon Brandy
One fourth cup Chicken stock
1/3 cup Heavy cream
2 tablespoon 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:0960995021

Typed and MC_Busted for you by Brenda Adams adamsfmle@sprintmail.com

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