Chicken breasts stuffed with spinach and mushrooms, in wine sauce
4 servings
40 minutes
Chicken breasts stuffed with spinach and mushrooms in wine sauce embody the refined taste of European cuisine. The combination of tender chicken meat with a rich filling of spinach, ricotta, and aromatic mushrooms creates an exquisite balance of textures. A hint of nutmeg adds subtle spice, while creamy wine completes the dish with a velvety sauce that gives it noble notes. This dish is perfect for a festive dinner or a cozy evening with a glass of white wine. It reveals its depth in flavor, starting from the juiciness of the meat to the rich sauce that envelops each piece. The simplicity of preparation combines with restaurant-level presentation, making it an ideal choice for those who appreciate elegance in details and harmony of aromas.
1
Pound the chicken breasts one by one by placing them in a plastic bag until thin.
- Chicken breast fillet: 4 pieces
2
Thaw the spinach, squeeze it well, and transfer it to a bowl.
- Frozen spinach: 300 g
3
Place a skillet over medium heat. In a well-heated skillet, add 2 tablespoons of butter, 12 small mushroom caps (only the caps), minced garlic, and quartered shallots. Season with salt and pepper. Sauté for about 5 minutes. Transfer everything to a food processor and chop until finely minced, without turning it into a puree. Then mix with spinach and add ricotta, parmesan, and nutmeg. Mix well.
- Butter: 4 tablespoons
- Fresh button mushrooms: 12 pieces
- Garlic: 2 cloves
- Shallot: 1 piece
- Salt: to taste
- Freshly ground black pepper: to taste
- Ricotta cheese: 1 glass
- Grated Parmesan cheese: 60 g
- Ground nutmeg: 0.5 teaspoon
4
Return the pan to medium heat.
5
Place the filling on the breasts and roll tightly. Secure with toothpicks.
6
Pour olive oil into the pan. Fry the breasts for about 10-12 minutes until golden brown (the meat is very thin and cooks quickly). Transfer to a plate and keep warm.
- Extra virgin olive oil: 2 tablespoons
7
Add the remaining 2 tablespoons of butter and flour to the pan. Sauté for a minute, stirring. Then slowly add the wine, stirring, followed by the broth.
- Butter: 4 tablespoons
- Wheat flour: 2 tablespoons
- Dry white wine: 0.5 glass
- Chicken broth: 1 glass
8
Place the breasts in the sauce, remove the toothpicks, and cook for a couple of minutes.
9
You can slice the chicken breasts before serving or serve them whole, drizzled with sauce.
