Chicken Breasts Stuffed With Mushrooms Spinach With Cognac Sauce

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Steps

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For the chicken , mince the mushrooms in a food processor and wring out in a kitchen towel to remove as much moisture as possible.

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Saut in a pan with butter.

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Put shallots and garlic in food processor and pulse to mince , then add to mushrooms.

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Cook mixture slowly over medium heat until moisture has evaporated.

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Deglaze the pan with the cognac , add salt and pepper to taste.

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Cook a few minutes to evaporate the cognac.

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Put spinach in a pan with only as much water as clings to the leaves.

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Cover and cook only until leaves start to wilt.

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Cool until you can handle the spinach , then wring out in a towel to remove moisture.

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Chop finely by hand and add to the mushroom mixture with the nutmeg.

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Pre-heat oven to 400 f degrees.

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Pound chicken breasts flat and season with salt and pepper.

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Spread some of the mushroom / spinach mixture on the breasts , leaving a margin.

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Roll up tightly.

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Place some clarified butter in the bottom of an oven-proof pan.

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Add chicken and top with wine and re.

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Ingredients

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portabella mushrooms, shiitake mushrooms, butter, shallots, garlic, cognac, spinach, nutmeg, boneless skinless chicken breasts, salt and pepper, dry white wine, clarified butter, chicken broth, lemon juice, heavy cream