These delicious chicken breasts are stuffed with a mixture of spinach, cream cheese, and mushrooms. Everything is soaked in a white wine sauce. It tastes really good!
Learn more about Lorenza Ávila
Ingredients4 portions
Preparation
Put the spinach in the microwave and put on a kitchen paper towel. Press well so that all the water is released from the spinach. Put in a medium bowl.
Put the butter in a very hot frying pan add the mushrooms, garlic and \shallots. Season with salt and pepper and cook about 5 minutes, until the mushrooms release their juice. Put the mushrooms, garlic, and shallots in the food processor. Pulse to finely chop and add to the spinach bowl.
Add cream cheese (or ricotta cheese) and Parmesan cheese. Add the nutmeg and a little salt and pepper. Stir well.
Fill the chicken breasts with the mixture prepared in the previous step and hold with a toothpick.
Put 3 tablespoons of oil in the frying pan and add the stuffed chicken breasts to brown on all sides. Cook the chicken 10-12 minutes (you should cook quickly since it is so thin).
Remove the chicken breasts and add the butter to the pan. When melted add the flour and stir well. With a balloon whisk add the white wine until it is reduced by another minute. Slowly add the chicken stock and return the chicken breasts to the pan. Reduce the heat and keep in the pan until ready to serve.
|
||
|
||
Did you cook this recipe? |
Print recipe for: |
Mac and Cheese Pizza with Chorizo
Coditos Cake with Manchego Cheese
Cold Cake of Cookies and Cream
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: