Vicky's Stuffed Chicken

Recipe Ingredients

2 tablespoons	30ml	Butter
2 tablespoons	30ml	Finely-minced/chopped onion
8 oz	227g	Mushrooms - finely chopped
		= (wild mushrooms if possible)
8 tablespoons	120ml	Cooked spinach
		Salt - to taste
		Freshly-ground black pepper - to taste
2 teaspoons	10ml	Chopped chervil
8		Chicken breasts
		Butter - as needed
		Sauce
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Finely-minced onion or shallots
1/2		Chicken stock
1/4 cup	59ml	Dry white wine
5		Mushrooms - chopped
1		Heavy cream
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Melt the butter in a pan and saute 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 saute 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

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