Stuffed Chicken Breast
With Spinach, Mushroom, Leek, and Goat Cheese
Mushroom Cognac Cream Sauce
The Stuffing
- Spinach
- Mushroom
- Leek
- Goat Cheese
Chopped spinach, sautéed with butter, seasoned with fresh ground nutmeg, salt and pepper. Chopped crimini mushrooms sautéed until the water is evaporated, with salt, pepper and thyme. Chopped leeks are sautéed until soft. The stuffing is a mixture of two parts spinach, two parts mushroom, one part leek and one part fresh goat cheese. The vegetables are cooked separately, cooled to room temperature, then combined with the goat cheese. The chicken breast is stuffed, secured with a skewer, and baked at 350 for about one hour.
Mixed Lettuces with a Warm Goat Cheese Crouton, Toasted Walnuts, Thin Sliced Red Onion, Tarragon/Walnut Oil Vinaigrette Stuffed Chicken Breast, Mushroom Cognac Cream Rice Pilaf with Fresh Herbs Chocolate Soufflé
A sincere thanks to some special Alpha Phis for helping make this a fabulous evening.
Mushroom Cognac Cream
Add butter and minced shallots to the chicken pan juices and sauté until the shallots are soft. Add about 1/4 c. cognac, flambé to burn off the alcohol. Add about 1/2 c. rich chicken stock, sautéed sliced mushrooms and fresh thyme. Finish by whisking in crème fraîche , adjust seasoning.
Le Menu
A sincere thanks to some special Alpha Phis for helping make this a fabulous evening.
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Hi Marie – thanks, and that sauce is so easy, creme fraiche is the secret to perfect cream sauces I think.
Hola Sylvia – gracias for your comment, we looked through lots of French cookbooks to get some ideas for our dinner, it was fun.
Lori Lynn, what a magnificent evening and fabulous dishes Your menu is so refined
I have to say,that I’m smitten by your mushroom cognac cream sauce!!!
Thanks Simona – I am smitten with Blue Toile and the color peach…
Lovely set up for the table.