My husband had this dinner ready when I came home from work; however... there was a hitch.
He wanted me to shoot it before we sat down to dinner. So... here it is!
4 Boneless, skinless CHICKEN BREASTS
Large plastic food storage bags or waxed paper
10 ounce package FROZEN CHOPPED SPINACH
2 Tbsp. BUTTER
12 Small MUSHROOM CAPS, crimini or button type
2 Cloves of GARLIC
1 SHALLOT, quartered
SALT and freshly ground BLACK PEPPER
1 C. part-skim RICOTTA CHEESE
1/2 C. grated PARMESAN CHEESE
1/2 Tsp. ground NUTMEG
2 Tbsp. EXTRA VIRGIN OLIVE OIL
2 Tbsp. BUTTER
2 Tbsp. FLOUR
1/2 C. WHITE WINE
1 C. CHICKEN BROTH
Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper.
Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet.
Defrost spinach in the microwave.
Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
Place a nonstick skillet over moderate heat.
When skillet is hot, add butter, mushrooms, garlic and shallot.
Season with salt and pepper and saute 5 minutes.
Transfer mushrooms, garlic and shallot to the food processor.
Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach.
Add ricotta and grated cheese to the bowl and the nutmeg.
Stir to combine the stuffing.
Place a mound of stuffing on each breast and wrap and roll breast over the stuffing.
Secure breasts with toothpicks.
Add 3 tablespoons oil to the pan.
Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes.
The meat will cook quickly because it is thin.
Melt butter in the pan and stir in flour.
Cook butter and flour for a minute, whisk in wine and reduce another minute.
Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve.
Serve breasts whole or slice on an angle and fan out on dinner plates.
Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.