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Add a photoRaciónes: 6
Ingredientes
- 1/4 c. Clarified butter
- 1/3 c. White onions, finely minced
- 1/2 tsp Garlic, chopped
- 1 c. Mushrooms, finely minced
- 1/2 Tbsp. Dry oregano
- 3 Tbsp. Madeira
- 2 bn Spinach, blanched and minced
- 4 Tbsp. Parmesan, up to 5
- 4 ounce Goat cheese
- 1/2 c. Breadcrumbs
- 4 x Half chicken breasts, boned, up to 6 Flour
- 2 Tbsp. Clarified butter, up to 4
- 1/2 tsp Garlic, chopped
- 1/2 tsp Shallot, chopped Salt and pepper to taste
- 1 tsp Grainy pommery mustard
- 2 Tbsp. Lemon juice
- 3 Tbsp. Brandy
- 1/4 c. Chicken stock
- 1/3 c. Heavy cream
- 2 Tbsp. Madeira
Direcciones
- Saute/fry till tender in the clarified butter onions, garlic, mushrooms and oregano. Without removing mix from pan, deglaze with Madeira. Remove from heat.
- Add in spinach, Parmesan and goat cheese while mix is still warm Add in breadcrumbs to bind mix. Set aside for several hrs to cold and allow flavors to marry.
- Slit pockets into chicken breasts and divide the stuffing among them.
- Lightly dust breasts with flour. Saute/fry' in butter. Add in to the pan garlic, shallot, salt and pepper, grainy Pommery mustard, lemon juice, brandy, chicken stock and heavy cream. Reduce till sauce is slightly thickened.
- Finish with Madeira, cooking only till the alcohol evaporates.
- Yield: 4 to 6 servings
- Note: Chef Lucas suggests which the dressing mix will keep
- (refrigerated) for 4 to 5 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 6 servings | |
| Calories 459 | |
| Calories from Fat 257 | 56% |
| Total Fat 29.03g | 36% |
| Saturated Fat 15.24g | 61% |
| Trans Fat 0.11g | |
| Cholesterol 112mg | 37% |
| Sodium 460mg | 19% |
| Potassium 776mg | 22% |
| Total Carbs 13.62g | 4% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.75g | 2% |
| Protein 29.5g | 47% |
