Recipe - Stuffed Chicken Breasts In Mushroom-Wine Sauce

FILLING
2 teaspoon Unsalted butter
2 tablespoon Yellow onions finely
Chopped
1 teaspoon Minced garlic
Three fourths pound Spinach stemmed and
Chopped
3 tablespoon Sundried tomatoes,
Oilpacked drained and
Chopped
2 tablespoon Grated parmesan cheese
Salt and white pepper
4 Skinless boneless chicken
Breast halves each
One fourth pound (125g)
4 sl Emmenthaler cheese thinly
Sliced
2 tablespoon Canola oil
One half cup Allpurpose flour
SAUCE
2 teaspoon Unsalted butter
2 tablespoon Yellow onions thinly
Sliced
One half pound Fresh mushrooms caps
Thinly cut or sliced up
One fourth cup Fruity Italian white wine
One half cup Meat stock (veal)
One fourth cup Heavy (double) cream
Salt and pepper
Freshly ground nutmeg

FILLING In a frying pan over medium heat, melt the butter. Add the
onion and saute for 1 minute. Raise the heat to mediumhigh, 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 onefourth 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 mediumhigh 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 phannema@wizard.ucr.edu

Recipe By : Sunset's Trattoria: Best of Casual Italian Cooking (1995)