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Ingredients
Spinach-Stuffed Chicken Breast with Creamy Green Sauce
- For the stuffed chicken breast
- 4 ready to cook, skinless, á 160 g (spproximately 5 1/2 ounces) Chicken breasts (ready to cook, skinless, á 160 g)
- 400 grams approximately 14 ounces) baby Spinach
- salt
- 1 shallot
- 1 garlic clove
- olive oil
- freshly ground peppers
- freshly grated Nutmeg
- For the green sauce
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 100 milliliters (approximately 3 1/2 ounces) dry white wine
- 150 milliliters (approximately 5 1/4 ounces) Chicken broth
- 150 milliliters (approximately 5 1/4 ounces) Whipped cream
- 1 bunch mixed, chopped Fresh herbs (z. B. parsley, sorrel, borage, dill, tarragon, chervil, lovage)
- 1 tsp medium hot Mustard
- 1 splash lemon juice
For the stuffed chicken breast: Preheat the oven to 160°C (approximately 320°F).
Rinse the chicken breast and pat dry. Make a horizontal slit in each creating a pocket.
Rinse the spinach and blanch in a pot of boiling salted water for 10 seconds. Drain, run under cold water and squeeze pat. Chop the spinach. Peel and finely chop the shallot and garlic, and cook in 1 tablespoon of hot oil until the onion is translucent. Add the spinach, season with salt, pepper and nutmeg and remove from heat. Fill the breasts with the spinach mixture and close with a toothpicks. Season with salt and pepper. Heat 2 tablespoons butter and 2 tablespoons of oil in a large ovenproof skillet and saute the breasts over medium heat until golden on both sides. Transfer to the oven and bake until just cooked through.
For the green sauce: Meanwhile, heat the butter in a pan, add the flour and cook, stirring until the butter has absorbed the flour. Add the white wine and the broth. Whisk until smooth and add the cream and herb Stir and simmer over medium heat until lightly thickened, about 5 minutes. Stir in the mustard and season with salt, pepper and lemon juice. Serve the chicken with the sauce poured over.