Stuffed Chicken

8 servings

8 Chicken Breasts
2 Tablespoons butter
2 Tablespoons finely minced/chopped onion
8 oz mushrooms (wild if possible) finely chopped
8 Tablespoons cooked spinach
Salt
Freshly ground black pepper
2 teaspoons chopped chervil
Butter
1 Tablespoon finely minced onion or shallots
1/2 pint chicken stock
1/4 cup dry white wine
5 mushrooms, chopped
1 pint heavy cream
Salt
Freshly ground black pepper

Melt the butter in a pan and sauté 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°F for 15-20 minutes. To make the sauce, melt the butter in a pan and sauté 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.

Carbs: 4 carbs per serving.