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| Vicky's Stuffed Chicken
Categories: Poultry, Main Dish, Chicken
2 tablespoons of butter
2 tablespoons of finely-minced/chopped onion
8 ounces of mushrooms, finely chopped (wild mushrooms if possible)
8 tablespoons of cooked spinach
Salt, to taste
Freshly-ground black pepper, to taste
2 teaspoons of chopped chervil
8 chicken breasts
Butter, as needed
SAUCE
1 tablespoon of butter
1 tablespoon of finely-minced onion or shallots
1/2 pint of chicken stock
1/4 cup of dry white wine
5 mushrooms, chopped
1 pint of heavy cream
Salt, to taste
Freshly-ground black pepper, to taste |
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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, 350ºF. for 15 to 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 over the sauce.
This recipe yields 8 servings; 4 carb grams per serving.
Formatted for MC6 06-02-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: Low Carb Recipes at http://www.lowcarbluxury.com
Per Serving (excluding unknown items): 762 Calories; 53g Fat (64.2% calories from fat); 63g Protein; 4g Carbohydrate; 1g Dietary Fiber; 279mg Cholesterol; 527mg Sodium. Exchanges: 8 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat.
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