Low Carb Stuffed Chicken
From momtaylor 17 years agoIngredients
- Main Dish Ingredients shopping list
- 8 chicken breasts shopping list
- 2 T butter shopping list
- 2 T finely minced/chopped onion shopping list
- 8 oz mushrooms (wild if possible) finely chopped shopping list
- 8 T cooked spinach shopping list
- salt shopping list
- Freshly ground black pepper shopping list
- 2 tsp chopped chervil shopping list
- butter shopping list
- Sauce Ingredients: shopping list
- 1 T butter shopping list
- 1 T finely minced onion or shallots shopping list
- ½ pint chicken stock shopping list
- ¼ cup dry white wine shopping list
- 5 mushrooms, chopped shopping list
- 1 pint heavy cream shopping list
- salt shopping list
- Freshly ground black pepper shopping list
How to make it
- To make the stuffing
- Melt the butter in a pan and sauté the shallots or onion until softened.
- Add the mushrooms and cook for 2 minutes.
- Stir in the cooked spinach, season to taste with salt and pepper and add the chervil.
- With a sharp knife, cut a lengthways pocket in each of the chicken breasts and fill it with the prepared stuffing.
- Lightly butter the breasts and wrap them in separate pieces of foil to form loose but secure parcels.
- Place on a baking tray and bake, 350° for 15-20 minutes.
- To make the sauce
- Melt the butter in a pan and sauté the shallots or 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 and pepper.
- Unwrap the foil parcels, lift the chicken breasts on to warmed plates and pour the sauce over it.
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