Why’d the Stuffed Chicken Cross the Road?Posted: December 22, 2011
Even with all the holiday partying, last-minute gift shopping and cookie platters galore, it’s still possible to make a nice, home cooked meal. Like these chicken breasts stuffed (actually, more like rolled up) with spinach and mushrooms. Finish it off with a quick wine sauce and you’re good to go.
Spinach & Mushroom Stuffed Chicken Breasts
For the chicken:
– 5 thinly sliced boneless, skinless chicken breasts
– ½ cup of diced white onions
– 1 cup of chopped white mushrooms
– 1 tablespoon of minced garlic
– 2 tablespoons of white wine
– 8 oz of baby spinach
– ¼ cup of grated Parmesan
– ½ teaspoon of nutmeg
– Olive oil
– Salt and pepper
– Food processor
For the sauce:
– 2 tablespoons of unsalted butter
– 2 tablespoons of flour
– ½ cup of white wine
– 1 cup of chicken broth
– Lemon juice
Lightly season both sides of the chicken breasts with salt and pepper and set aside.
In a large skillet, heat some oil over medium heat. Add the onions, mushrooms and garlic and cook until the onions are soft and mushrooms are golden, about 6 to 8 minutes. Add 2 tablespoons of white wine and cook for few more minutes, or until the wine is completely cooked away. Transfer the mixture to a bowl and set aside. In the same skillet, cook the spinach. Season with a little salt and pepper and cook until it’s completely wilted. While the spinach is cooking, add the mushroom mixture and the Parmesan to the food processor, and pulse to grind the mushrooms. In a medium bowl, add the spinach, mushroom mixture, nutmeg (and a little salt and pepper if you want) and mix everything together.
Add some of the mushroom and spinach stuffing to the center of each chicken breast (don’t go all the way to the edge), and then roll it up. Secure with a toothpick if necessary. Add a few more tablespoons of oil to the skillet, place on medium-high heat, and then add the chicken breasts. Cover and cook 6 to 8 minutes on each side, or until each breast is golden and fully cooked.
Remove the chicken from the skillet, add the butter and flour, and cook for a minute. Whisk in the additional white wine and cook another minute. Then whisk in the chicken broth and a few squeezes of lemon juice, and bring the sauce to a simmer so it thickens. Pour the sauce over the chicken, and eat.