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Florentine Stuffed Chicken

Submitted by: Mary on 09/01/2003
2857 views
2.55 avg rating
152 votes
 
 
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Ingredients

CHICKEN BREASTS:

8 Chicken breasts
2 T Butter
2 T Finely chopped shallots
8 ozs Mushrooms, finely chopped
8 T cooked spinach
Salt & fresh ground pepper
Butter
SAUCE:

1 T Butter
1 T Finely minced shallots
8 ozs Chicken stock
1/4 C Dry white wine
6 Mushrooms, chopped
1 Pint heavy cream
Salt and fresh ground pepper to taste

Directions

Preheat oven to 350 degrees.



In skillet, melt butter & saute shallots until soft. Add mushrooms and cook for 2 minutes.



Stir in cooked spinach.



Season to taste with salt and pepper.



With a sharp knife, cut a length-wise pocket in each breast.



Fill with prepared stuffing.



Lightly butter the breasts.



Wrap in foil (separately) to form loose but secure parcels.



Place on baking tray.



Bake for 20 - 25 minutes.



SAUCE:



In skillet, melt butter and saute shallots.



Add chicken stock, wine, and mushrooms.



Boil rapidly to reduce by 3/4.



Add heavy cream and cook for 5 minutes longer to thicken slightly (sauce should bave a thin coating consistency).



Season with salt and pepper.



Unwrap foil packets and place chicken on plates. Pour sauce on each serving.

Servings

4

Calories

6

Time to prepare

30 minutes

Difficulty

Average
 

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