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Home Slow Roasted Beef With Wine

Low Carb Stuffed Chicken Recipe

Ingredients

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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The Cook

momtaylor Carlsbad, NM

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