Chicken Breasts Stuffed With Mushrooms & Spinach With Cognac Sauce

  • Prep Time: 30 mins
  • Total Time: 1 hrs
  • Servings: 4
  • Ingredients

  • 8ouncesportabella mushrooms, roughly chopped
  • 4ouncesshiitake mushrooms, roughly chopped
  • 4tablespoonsbutter
  • 4ouncesshallots, roughly chopped
  • 2clovesgarlic, chopped
  • 3tablespoonscognac
  • 2quartswell-washed spinach
  • 1pinchnutmeg
  • 4boneless skinless chicken breasts
  • salt and pepper
  • 1/4 cupdry white wine
  • 4tablespoonsclarified butter
  • Sauce

  • 1quartstrong brown chicken broth
  • 2tablespoonscognac
  • 1tablespoonlemon juice
  • 3tablespoonsheavy cream
  • 1tablespoonbutter
  • salt and pepper
  • Directions

  • For the chicken, mince the mushrooms in a food processor and wring out in a kitchen towel to remove as much moisture as possible.
  • Sauté in a pan with butter.
  • Put shallots and garlic in food processor and pulse to mince, then add to mushrooms.
  • Cook mixture slowly over medium heat until moisture has evaporated.
  • Deglaze the pan with the cognac, add salt and pepper to taste.
  • Cook a few minutes to evaporate the cognac.
  • Put spinach in a pan with only as much water as clings to the leaves.
  • Cover and cook only until leaves start to wilt.
  • Cool until you can handle the spinach, then wring out in a towel to remove moisture.
  • Chop finely by hand and add to the mushroom mixture with the nutmeg.
  • Pre-heat oven to 400º F degrees.
  • Pound chicken breasts flat and season with salt and pepper.
  • Spread some of the mushroom/spinach mixture on the breasts, leaving a margin.
  • Roll up tightly.
  • Place some clarified butter in the bottom of an oven-proof pan.
  • Add chicken and top with wine and remaining butter.
  • Cook for 20 minutes.
  • Let rest before carving.
  • For the sauce, reduce the chicken stock until it is syrupy.
  • Add remaining ingredients.
  • Spoon over sliced chicken rolls.
  • Reviews

  • “This makes a nice presentation.I used regular mushrooms instead of the fancy ones. I also used cream cheese in the mushroom/spinach mixture and that, combined with the rest of the dish ingredients made it very rich and tasty. “

  • “Absolutely gorgeous, I wasn’t sure how this would turn out, I thought the cognac might have overpowered other flavours, but it was perfect. I did add some cream cheese to the mushroom mixture as another reviewer had suggested and it was delicious. A wonderful recipe that was enjoyed by all, thanks for posting.”

  • “My Husband Loved this so much he took the left overs to work & shared .. They had their wifes calling me for the recipe for this… I did however add peper jake over the top to give a bit more punch in the tast .. It seemed to have worked.. Thank You for the help… PJ”

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