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Chicken Breasts Stuffed with Spinach and Mushrooms in Wine Sauce

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Main Dishes | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

15

🍽️ Servings

4

Description

Chicken breasts stuffed with spinach and mushrooms in wine sauce

Ingredients

  • Chicken fillet - 4 pieces
  • Frozen spinach discs - 10.6 oz
  • Butter - 4 tablespoons
  • Garlic - 2 cloves
  • Pickled Chanterelles - 12 pieces
  • Shallot - 1 piece
  • Salt - to taste
  • Ground Black Pepper - to taste
  • Ricotta cheese - 1 cup
  • Ground Nutmeg - ½ teaspoon
  • Grated Pecorino Pepato Cheese - 2.1 oz
  • Olive Oil - 2 tablespoons
  • Wheat Flour - 2 tablespoons
  • Dry White Wine - ½ cup
  • Chicken Broth - 1 cup

Step by Step guide

Step 1

One by one, pound the chicken breasts by placing them in a plastic bag until thin.

Step 2

Thaw the spinach, squeeze out excess water, and transfer to a bowl.

Step 3

Place a skillet over medium heat. In a well-heated skillet, add 2 tablespoons of butter, 12 small mushroom caps (just the caps), minced garlic, and quartered shallot. Season with salt and pepper. Sauté for about 5 minutes. Transfer everything to a food processor and chop until finely minced, without turning it into a puree. Then add to the spinach along with ricotta, Parmesan, and nutmeg. Mix well.

Step 4

Return the skillet to medium heat.

Step 5

Place the filling on the breasts and roll tightly. Secure with toothpicks.

Step 6

Pour olive oil into the skillet. Sauté the breasts for about 10–12 minutes until golden brown (the meat is very thin and cooks quickly). Transfer to a plate and keep warm.

Step 7

In the skillet, add the remaining 2 tablespoons of butter and flour. Sauté for a minute, stirring. Then slowly, while stirring, add the wine, followed by the broth.

Step 8

Place the breasts in the sauce, remove the toothpicks, and cook for a couple of minutes.

Step 9

Before serving, you can slice the breasts or serve them whole, drizzled with sauce.

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