Saturday, February 20, 2010

Stuffed Chicken Breasts with Wine Sauce

Simple to prepare, delicious to eat. A great weeknight entree good enough for company.

2 skinless, boneless chicken breasts
1/2 package frozen chopped spinach
1 tablespoon butter
6 small crimini mushroom caps
1 cloves garlic, smashed
1/4 to 1/2 teaspoon dried onion flakes
Freshly ground black pepper
1/2 cup whole milk ricotta cheese
1/4 cup grated Romano or Pamigiano
1/4 teaspoon freshly grated nutmeg
1to 1 1/2 tablespoon extra-virgin olive oil

2 tablespoons butter
2 tablespoons flour
1/2 cup dry white wine
1 cup chicken broth

Place breasts between sheets of wax paper and pound form the middle out with a meat mallet.

Defrost the spinach easily in the mnicrowave. Wring out all the water. Transfer to a medium mixing bowl.

using a nonstick skillet, heat it until hot, then add butter, mushrooms and garlic. Season with pepper, and saute about 5 minutes. Transfer mushroom mixture to a small food processor and pulse grind, then add to mixing bowl. Add the ricotta and grated cheese as well as the nutmeg. stir to combine the stuffing. Return the skillet to stove over medium high heat.

Place half the stuffing in each of the breasst and wrap and roll breasst over the stuffing. secure with toothpicks. Add 1 to 1 1/2 tablespoons olive oil to the pan; add breasts. Brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth.

If not serving immediately, return chicken to the pan. reduce heat and simmer until ready to serve. Serve breasts whole or sliced on an angle and fanned out on dinner plates. Top stuffed chicken breasts with generous spoonfuls of the sauce.