Ingredients:
8 Chicken Breasts
2 tbs butter
2 tbs finely chopped onion
8 oz mushrooms, finely chopped
8 tbs cooked spinach
Salt
Freshly ground black pepper
2 tsp chopped chervil
butter
1 tbs finely minced onion or shallots
8 oz chicken stock
1/4 cup dry white wine
5 mushrooms, chopped
1 pint heavy cream
salt to taste
ground black pepper to taste
Directions:
Preheat oven to 350 F.
1. Melt the butter in a pan and saute 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.
2. 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 packets. Place on a baking tray and bake for 15 to 20 minutes.
3. To make the sauce, melt the butter in a pan and saute the shallots or onions. 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.
4. Unwrap the foil packets, lift the chicken breasts on to warmed plates and pour over the sauce.
8 servings 4 carbs per serving