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Monday, September 11, 2006
Low-Carb Stuffed Chicken Recipe with sauce
LO-CARB STUFFED CHICKEN Submitted by Dorina
8 Chicken Breasts 2 T butter 2 T finely minced/chopped onion 8 oz mushrooms (wild if possible) finely chopped 8 T cooked spinach Salt Freshly ground black pepper 2 tsp chopped chervil
ButterSauce Ingredients 1 T butter 1 T finely minced onion or shallots 1/2 pint chicken stock 1/4 cup dry white wine 5 mushrooms, chopped 1 pint heavy cream Salt Freshly ground black pepper
Melt the butter in a pan and sauté the shallots or onion until softened. Add themushrooms and cook for 2 minutes. Stir in the cooked spinach, season to tastewith salt and pepper and add the chervil.With a sharp knife, cut a lengthways pocket in each of the chicken breasts andfill it with the prepared stuffing. Lightly butter the breasts and wrap them inseparate pieces of foil to form loose but secure parcels. Place on a baking trayand bake, 350° for 15-20 minutes.To make the sauce, melt the butter in a pan and sauté the shallots or onion. Addthe stock, wine and mushrooms and boil rapidly to reduce by three-quarters. Addthe cream and cook for a minute or two longer to allow the sauce to thickenslightly. The sauce should have a thin coating consistency. Season to taste withsalt and pepper. Unwrap the foil parcels, lift the chicken breasts on to warmedplates and pour the sauce over it.
Posted by HappySlob ::
6:43 PM ::