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Here are the ingridients that are needed to produce a tasty Stuffed chicken with mushroom sauce:
- Get of Stuffed chicken.
- Prepare 4 of chicken breasts.
- Get to taste of salt and pepper.
- Provide 2 tablespoons of butter.
- Use 1.5 tablespoons of canola or olive oil.
- Use 2 cups of fresh baby spinach leaves.
- Provide 60 g of cream cheese.
- Provide 1/2 cup of dry white wine optional.
- Take of Mushroom sauce.
- Provide 1 tablespoon of butter.
- Provide 2 tablespoons of oil.
- You need 250 g of mushrooms (brown or white).
- You need of fresh parsley.
- Get 1 of garlic cloves crushed.
- Get 1/2 cup of cream.
- Prepare 1/2 cup of milk.
- Prepare 1 1/2 teaspoons of corn flour/maizena.
- Take 1-2 tablespoon of lemon juice.
- Prepare to taste of salt & pepper.
Done with the ingridients? Below are the procedures on preparing Stuffed chicken with mushroom sauce:
- Stuffed chicken: In a pan heat the oil and butter. Add the baby spinach and cook until wilted. Let cool slightly..
- In a bowl mix the cream cheese, add the wilted spinach, salt and pepper..
- Cut pockets in the chicken breasts. Add approximately 1 tablespoon of cream cheese filling into the chicken breast pocket..
- In a pan heat oil and butter. Fry your chicken breast for 3-4 minutes on each side. Gently turning it around. (Optional: Add the wine to the pan for the last minutes or two and let is evaporate).
- Mushroom sauce: Chop the mushrooms in quarters. Chop the garlic clove finely..
- Heat the butter and oil. Add the quartered mushroom and chopped garlic. Fry until golden..
- Mix the cornflour with a bit of milk to form a paste, then add the rest of the milk. Add the cornflour milk and cream to the mushrooms. Lower the heat and gently simmer until it thickens. Season with salt and pepper..
- Serve hot and enjoy.
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