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The Recipe Instructions |
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Ingredients
2 tbsp butter
2 tbsp finely-minced/chopped onion
8 oz mushrooms, finely chopped
= (wild mushrooms if possible)
8 tbsp cooked spinach
Salt, to taste
Freshly-ground black pepper, to taste
2 tsp chopped chervil
8 chicken breasts
Butter, as needed
=== SAUCE ===
1 tbsp butter
1 tbsp finely-minced onion or shallots
1/2 pt chicken stock
1/4 cup dry white wine
5 mushrooms, chopped
1 pt heavy cream
Salt, to taste
Freshly-ground black pepper, to taste
Directions
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, 350 degrees 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.
Source:
"Low Carb Recipes at http://www.lowcarbluxury.com"
S(Formatted for MC6):
"06-02-2003 by Joe Comiskey - jcomiskey@krypto.net"
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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.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 8
Diet Vickys Stuffed Chicken Recipe brought to you by Diet Recipes To-Go
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