Chicken Breasts Stuffed with Spinach and Mushroom

Ingredients

  • 50 g butter
  • Small onion, chopped
  • 225 g mushrooms, finely chopped
  • 8 tablespoons cooked spinach
  • Salt and Pepper
  • 6 - 8 chicken breasts
  • For the sauce.....
  • 15 g butter
  • Small onion, chopped
  • 1/2 pint stock
  • 1/4 pint dry white wine
  • 5 chopped mushrooms
  • 1 pint double cream
  • Salt & Pepper

Recipe Name

Chicken Breasts Stuffed with Spinach and Mushroom

Method

  • Melt the butter in the pan & sauté the onion until softened. Add the mushrooms and cook for 2 minutes. Stir in the cooked spinach, season to taste with salt & pepper.
  • With a sharp knife, cut a lengthways pocket in each of the chicken breasts and fill with the prepared stuffing. Lightly butter the breasts and wrap them in separate pieces of foils to form secure parcels. Place on a baking tray and bake in a preheated oven, 425 F/220 C (gas mark 7) for 10-12 minutes.
  • To make the sauce, melt the butter in a pan and sauté the onion. Add the stock, wine and mushrooms and boil rapidly to reduce by three-quarters. Add the cream and cook for a minute or two longer to allow the sauce to thicken slightly. The sauce should have a thin coating consistency. Season to taste with salt & pepper.
  • Unwrap the foil parcels, lift the chicken breasts on to warmed plates and pour over the sauce.
  • Serve with potatoes roasted with garlic & mixed herbs.