Chicken Breasts Stuffed With Mushrooms & Spinach With Cognac Sauce
Description:
Indulge in the exquisite flavors of Chicken Breasts Stuffed With Mushrooms & Spinach, elevated with a luxurious Cognac Sauce. This recipe promises a symphony of tastes, marrying succulent chicken breasts with earthy mushrooms, vibrant spinach, and the rich essence of cognac.
Recipe Category: Chicken
Keywords: Poultry, Vegetable, Meat, Roast, < 60 Mins, Oven, Stove Top
Ingredients:
| Quantity | Ingredient |
|---|---|
| 8 | Portabella mushrooms |
| 4 | Shiitake mushrooms |
| 4 tbsp | Butter |
| 4 | Shallots |
| 2 cloves | Garlic |
| 3 tbsp | Cognac |
| 2 cups | Spinach |
| 1 pinch | Nutmeg |
| 4 | Boneless skinless chicken breasts |
| – | Dry white wine |
| 1/4 cup | Chicken broth |
| 4 tbsp | Cognac |
| 1 tbsp | Lemon juice |
| 2/3 cup | Heavy cream |
| 1 tbsp | Butter |
Nutritional Information (per serving):
- Calories: 513.1
- Fat Content: 35.1g
- Saturated Fat Content: 20.1g
- Cholesterol Content: 159.6mg
- Sodium Content: 1075.6mg
- Carbohydrate Content: 13.5g
- Fiber Content: 2.8g
- Sugar Content: 3.3g
- Protein Content: 34.9g
Servings: 4
Cooking Time: 30 minutes
Preparation Time: 30 minutes
Total Time: 1 hour
Recipe Instructions:
-
Prepare the Stuffing:
- Mince the portabella and shiitake mushrooms in a food processor until finely chopped.
- Wrap the minced mushrooms in a kitchen towel and squeeze out excess moisture.
- In a skillet, melt butter over medium heat, then sauté the mushrooms until they release their moisture.
- In the food processor, pulse shallots and garlic until minced, then add them to the mushroom mixture.
- Cook the mixture slowly until most of the moisture has evaporated.
- Deglaze the skillet with cognac, seasoning with salt and pepper to taste. Allow it to cook for a few minutes until the cognac evaporates.
-
Prepare the Spinach:
- Place spinach in a pan with just enough water to cling to the leaves.
- Cover and cook until the leaves start to wilt.
- Once cooled, squeeze out excess moisture using a kitchen towel.
- Finely chop the spinach by hand and add it to the mushroom mixture along with a pinch of nutmeg.
-
Prepare the Chicken:
- Preheat the oven to 400°F (200°C).
- Pound the chicken breasts flat and season them with salt and pepper.
- Spread a portion of the mushroom and spinach mixture onto each chicken breast, leaving a margin around the edges.
- Roll up the chicken breasts tightly.
-
Cook the Chicken:
- In an oven-proof pan, add a layer of clarified butter.
- Place the stuffed chicken breasts in the pan and top them with white wine and the remaining butter.
- Bake in the preheated oven for 20 minutes, or until the chicken is cooked through.
- Allow the chicken to rest before carving.
-
Prepare the Cognac Sauce:
- In a saucepan, reduce the chicken broth until it reaches a syrupy consistency.
- Add the cognac, lemon juice, heavy cream, and butter to the reduced chicken broth.
- Stir continuously until the sauce is smooth and heated through.
-
Serve:
- Slice the chicken rolls and spoon the warm cognac sauce over them.
- Garnish with fresh herbs if desired.
- Enjoy your decadent Chicken Breasts Stuffed With Mushrooms & Spinach With Cognac Sauce with your favorite sides for a memorable dining experience.
This recipe is perfect for special occasions or when you want to impress your guests with a gourmet meal bursting with flavor and elegance. Make sure to savor each bite and pair it with a glass of your favorite wine for the ultimate dining experience. 🍗🍄🌿✨
