Ingredients:
2 skinless, boneless chicken breasts
1/2 cup mushrooms, finely chopped
1/2 cup cooked baby spinach, chopped
1/4 cup onion, chopped
2 shallots, thinly sliced
1/ 2 cup parmesan cheese
3 cloves garlic, minced
2 tbs olive oil
2 tbs butter
1/2 cup chicken broth
1/4 cup heavy cream
1/4 cup dry white wine
2 tbs cup all-purpose flour
2 tbs lemon juice
1/2 tsp salt, pepper
1 tbs fresh chopped parsley
1 tbs chopped chive
Directions:
Place each chicken breast between plastic wrap. On the smooth side of meat, pound the chicken meat into about 1/2 inch thickness.
Sprinkle salt and pepper over the chicken. Set aside
In a sauce pan over medium heat, cook oil, chopped onions, and garlic until fragrant. Add mushrooms. Stir and cook until soft. Season with salt and pepper. Remove and add spinach and chopped parsley.
Divide the mushrooms and spinach mixture equally into two portions.
Place the mixture in the middle of the chicken breasts. Top with cheese and roll up. Tuck both ends tightly to secure the filling and use kitchen twine to tie up.
In a large ovenproof sauté' pan over high heat, add oil and brown the chicken roulades on all sides. Put pan in preheated oven at 375° for 15 minutes.
Remove the chicken and cover with foil to keep warm while making the sauce.
Over medium heat, add white wine to deglaze the pan, scraping up the brown bits. Bring to a boil. Reduce in half. Add garlic and butter. Stir for 1 minute. Add flour to make a roux. Add chicken broth and cream. Bring to a boil. Whisk and simmer until thick. Drain through a fine sieve to make sure there are no lumps in the sauce .Season with salt and pepper.
Remove the kitchen twine from the chicken. Cut crosswise into 2-inch thick pieces. Place onto plate and pour sauce over pieces of chicken. Sprinkle chopped chive and serve.
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