Stuffed Chicken Breast
Source of Recipe
Joe Theisman's Restaurant, Washington DC
Ingredients for Stuffing:
1/2 C Olive Oil
5 lbs Sliced Mushrooms
10 Shallots, diced
1 bucket Cleaned, drained, chopped spinach
1/2 qt Heavy Cream
2 T Chicken Base
Salt and Pepper to Taste
Thicken up with 1 cup roux
Add 2 lbs. cleaned, picked, backfin crabmeat
Method:
� Saut� shallots in olive oil till tender.
� Add mushrooms, chicken base, salt, pepper.
� Add spinach.
� Just before spinach wilts, add cream and reduce by 1/2.
� Stir in roux until thickened.
� Fold in crabmeat.
� Stuff each breast with 2 oz. mixture.
� Bake and serve with champagne sauce.
Ingredients for Champagne Sauce:
1 C Diced Shallots
1/2 C Olive Oil
1 bottle Champagne
2 qt Heavy Cream
2 T Chicken Base
4 T Salt
1 T White Pepper
Method:
� Saut� in olive oil till cooked.
� Add champagne, reduce 15%-20%.
� Add cream.
� Thicken up with roux to medium consistency.
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