Chicken Breasts Stuffed with Spinach and Mushrooms in Wine Sauce
Main Dishes • European
Description
Chicken breasts stuffed with spinach and mushrooms in wine sauce
Ingredients
- Chicken fillet 4 pieces
- Frozen spinach discs 10 oz
- Butter 4 tablespoons
- Garlic 2 cloves
- Pickled Chanterelles 12 pieces
- Shallot 1 piece
- Salt to taste
- Ground Black Pepper to taste
- Ricotta cheese 1 cup
- Ground Nutmeg ½ teaspoon
- Grated Pecorino Pepato Cheese 0 oz
- Olive Oil 2 tablespoons
- Wheat Flour 2 tablespoons
- Dry White Wine ½ cup
- Chicken Broth 1 cup
Step-by-Step Guide
Step 1
One by one, pound the chicken breasts by placing them in a plastic bag until thin.
Step 2
Thaw the spinach, squeeze out excess water, and transfer to a bowl.
Step 3
Place a skillet over medium heat. In a well-heated skillet, add 2 tablespoons of butter, 12 small mushroom caps (just the caps), minced garlic, and quartered shallot. Season with salt and pepper. Sauté for about 5 minutes. Transfer everything to a food processor and chop until finely minced, without turning it into a puree. Then add to the spinach along with ricotta, Parmesan, and nutmeg. Mix well.
Step 4
Return the skillet to medium heat.
Step 5
Place the filling on the breasts and roll tightly. Secure with toothpicks.
Step 6
Pour olive oil into the skillet. Sauté the breasts for about 10–12 minutes until golden brown (the meat is very thin and cooks quickly). Transfer to a plate and keep warm.
Step 7
In the skillet, add the remaining 2 tablespoons of butter and flour. Sauté for a minute, stirring. Then slowly, while stirring, add the wine, followed by the broth.
Step 8
Place the breasts in the sauce, remove the toothpicks, and cook for a couple of minutes.
Step 9
Before serving, you can slice the breasts or serve them whole, drizzled with sauce.
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