Stuffed Chicken Breast, Mushroom Cognac Cream

Stuffed Chicken Breast

With Spinach, Mushroom, Leek, and Goat Cheese

Mushroom Cognac Cream Sauce

The Stuffing

• Spinach
  
• Mushroom
  
• Leek
  
• Goat Cheese
  

Chopped spinach, sautéed with butter, seasoned with fresh ground nutmeg, salt and pepper. Chopped crimini mushrooms sautéed until the water is evaporated, with salt, pepper and thyme. Chopped leeks are sautéed until soft. The stuffing is a mixture of two parts spinach, two parts mushroom, one part leek and one part fresh goat cheese. The vegetables are cooked separately, cooled to room temperature, then combined with the goat cheese. The chicken breast is stuffed, secured with a skewer, and baked at 350 for about one hour.



Mushroom Cognac Cream

Add butter and minced shallots to the chicken pan juices and sauté until the shallots are soft. Add about 1/4 c. cognac, flambé to burn off the alcohol. Add about 1/2 c. rich chicken stock, sautéed sliced mushrooms and fresh thyme. Finish by whisking in crème fraîche , adjust seasoning.


Le Menu

Mixed Lettuces with a Warm Goat Cheese Crouton, Toasted Walnuts, Thin Sliced Red Onion, Tarragon/Walnut Oil Vinaigrette

Stuffed Chicken Breast, Mushroom Cognac Cream

Rice Pilaf with Fresh Herbs

Chocolate Soufflé

A sincere thanks to some special Alpha Phis for helping make this a fabulous evening.