Spinach Stuffed Chicken Breasts with Madeira Sauce

Name: Spinach Stuffed Chicken Breasts with Madeira Sauce
Prep time: P1H
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: chicken breasts; ice cubes; heavy whipping cream; spinach; salt; fennel seeds; lemon zest; nutmeg; black pepper; vegetable oil; madeira wine; chicken broth; arrowroot flour; water

Yield

4 servings

Prep

Cook

15 min

Ready

1 hrs

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
2	1 pound	chicken breasts boneless, skin on
1 ½	tablespoons	ice cubes crushed	*
3	tablespoons	heavy whipping cream well drained
¼	cup	spinach chopped, firmly packed, well drained
¾	teaspoon	salt
¼	teaspoon	fennel seeds crushed
¼	teaspoon	lemon zest
⅛	teaspoon	nutmeg freshly grated
⅛	teaspoon	black pepper freshly ground, ground
1	tablespoon	vegetable oil
Sauce
½	cup	madeira wine	*
¾	cup	chicken broth
1	teaspoon	arrowroot flour
1	tablespoon	water

Ingredients

Amount	Measure	Ingredient	Features
2	1 pound	chicken breasts boneless, skin on
23	ml	ice cubes crushed	*
45	ml	heavy whipping cream well drained
59	ml	spinach chopped, firmly packed, well drained
3.8	ml	salt
1.3	ml	fennel seeds crushed
1.3	ml	lemon zest
0.6	ml	nutmeg freshly grated
0.6	ml	black pepper freshly ground, ground
15	ml	vegetable oil

Sauce
118	ml	madeira wine	*
177	ml	chicken broth
5	ml	arrowroot flour
15	ml	water

Directions

For the stuffed chicken:

Arrange the chicken breasts skin side down on a cutting board, makig sure the skin is evenly stretched over the breasts; halve them.

Remove the fillet strip from each breast, discard the white tendon, and in a food processor grind the fillets.

Add the ice, blend the mixture until the ice is absorbed, and with the motor running add the cream.

Add the spinach, the salt, fennel seeds, the rind, the nutmeg and the pepper.

Blend the filling well, scraping down the sides.

Turn the breasts skin side up and beginning at the pointed end pull the skin back carefully leaving the thin transparent membranes attached along a long side and leaving the skin attached at the opposite end.

Spread 3 tablespoons of the spinach filling evenly over each breast, smoothing it, and stretch the skin over the filling to cover it.

Chill the chicken, wrapped tightly in plastic wrap, for 1 hour.

May be prepared to this point 24 hours in advance and kept covered and chilled.

In a large ovenproof skillet heat the oil over moderately high heat unti it is hot but not smoking, add the chicken, skin side down and season it with salt and pepper.

Sauté the chicken for 1 to 2 minutes, or until the skin is golden brown, turn it skin side up and bake it covered, in a preheated 400 oven for 10 minutes.

Transfer chicken to a cutting board and let it stand, covered loosely with foil for 5 minutes.

For sauce:

Pour off the fat from the skillet, add the Madeira, and boil it, scraping up the brown bits, until it is reduced to about 2 tablespoons.

Add the broth and boil the mixture, stirring, for 1 minute.

Mix the arrowroot and water; add to broth, whisking.

Simmer the sauce while whisking for 1 minutes.

Holding a knife at a 45 angle slice the chicken crosswise and arrange the slices, overlapping them slightly, on 4 heated plates.

Sppon some of the sauce around the chicken and serve the remaining sauce separately.

Serve with Couscous Timbales.