Chicken Breasts Stuffed With Mushrooms & Spinach With Cognac Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 ounces portabella mushrooms, roughly chopped
• 4 ounces shiitake mushrooms, roughly chopped
• 4 tablespoons butter
• 4 ounces shallots, roughly chopped
• 2 cloves garlic, chopped
• 3 tablespoons cognac
• 2 quarts well-washed spinach
• 1 pinch nutmeg
• 4 boneless skinless chicken breasts
• salt and pepper
• 1/4 cup dry wine
• 4 tablespoons clarified butter
• 1 quart strong brown chicken broth
• 2 tablespoons cognac
• 1 tablespoon lemon juice
• 3 tablespoons heavy cream
• 1 tablespoon butter
• salt and pepper

Recipe

• 1 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 sauté in a pan with butter.
• 3 put shallots and garlic in food processor and pulse to mince, then add to mushrooms.
• 4 cook mixture slowly over medium heat until moisture has evaporated.
• 5 deglaze the pan with the cognac, add salt and pepper to taste.
• 6 cook a few minutes to evaporate the cognac.
• 7 put spinach in a pan with only as much water as clings to the leaves.
• 8 cover and cook only until leaves start to wilt.
• 9 cool until you can handle the spinach, then wring out in a towel to remove moisture.
• 10 chop finely by hand and add to the mushroom mixture with the nutmeg.
• 11 pre-heat oven to 400º f degrees.
• 12 pound chicken breasts flat and season with salt and pepper.
• 13 spread some of the mushroom/spinach mixture on the breasts, leaving a margin.
• 14 roll up tightly.
• 15 place some clarified butter in the bottom of an oven-proof pan.
• 16 add chicken and top with wine and remaining butter.
• 17 cook for 20 minutes.
• 18 let rest before carving.
• 19 for the sauce, reduce the chicken stock until it is syrupy.
• 20 add remaining ingredients.
• 21 spoon over sliced chicken rolls.