Title: Chicken Stuffed with Mushrooms and Spinach (Wash)
Categories: Restaurants, Chicken
Yield: 6 Servings

1/4 c Clarified butter
1/3 c White onions; finely chopped
1/2 ts Garlic; minced
1 c Mushrooms; finely chopped
1/2 tb Dried oregano
3 tb Madeira
2 bn Spinach; blanched and
-chopped
4 tb Parmesan; up to 5
4 oz Goat cheese
1/2 c Breadcrumbs
4 Half chicken breasts; boned,
-up to 6
Flour
2 tb Clarified butter; up to 4
1/2 ts Garlic; minced
1/2 ts Shallot; minced
Salt and pepper to taste
1 ts Grainy pommery mustard
2 tb Lemon juice
3 tb Brandy
1/4 c Chicken stock
1/3 c Heavy cream
2 tb Madeira

Saute until tender in the clarified butter onions, garlic, mushrooms and
oregano. Without removing mixture from pan, deglaze with Madeira. Remove
from heat.

Add spinach, Parmesan and goat cheese while mixture is still hot Add
breadcrumbs to bind mixture. Set aside for several hours to cool and allow
flavors to marry.

Slit pockets into chicken breasts and divide the stuffing among them.
Lightly dust breasts with flour. Saute' in butter. Add to the pan garlic,
shallot, salt and pepper, grainy Pommery mustard, lemon juice, brandy,
chicken stock and heavy cream. Reduce until sauce is slightly thickened.

Finish with Madeira, cooking only until the alcohol evaporates.

Yield: 4 to 6 servings

Note: Chef Lucas suggests that the dressing mixture will keep
(refrigerated) for 4 to 5 days.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon,
1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams

Recipe by: The Ark, Nahcotta, Washington (Coast)