Mushroom, Spinach, and Brie Stuffed Chicken with Madeira Sauce

Author: Scott Stokes
Prep Time: Estimated 20 minutes
Cook Time: Estimated 35 minutes
Total Time: Estimated 55 minutes
Yield: Serves 4
Cuisine: French
Keywords: Chicken, Stuffed Chicken, Mushroom, Spinach, Brie, Madeira Sauce

Mushroom, Spinach, and Brie Stuffed Chicken with Madeira Sauce

By Scott Stokes

Introduction:

Indulge in the delightful flavors of this Mushroom, Spinach, and Brie Stuffed Chicken with Madeira Sauce. Tender chicken breasts are filled with a delicious combination of sautéed mushrooms, wilted spinach, and creamy Brie cheese. Served with a rich Madeira sauce, this dish is a gourmet masterpiece that will impress your guests and elevate your dining experience to new heights.

Recipe

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup sliced mushrooms
• 2 cups fresh spinach
• 4 ounces Brie cheese, sliced
• Salt and pepper, to taste
• 2 tablespoons olive oil
• For the Madeira sauce:
• 1 cup Madeira wine
• 1 cup chicken broth
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Butterfly each chicken breast by making a horizontal cut through the center, creating a pocket for the stuffing.
3. Season the inside of each chicken breast with salt and pepper.
4. In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until golden brown, about 5 minutes. Remove the mushrooms from the skillet and set aside.
5. In the same skillet, add the fresh spinach and cook until wilted, about 2 minutes. Remove the spinach from the skillet and set aside.
6. Stuff each chicken breast with an equal amount of sautéed mushrooms, wilted spinach, and sliced Brie cheese.
7. Secure the chicken breasts with toothpicks to hold the stuffing in place.
8. Heat olive oil in an oven-safe skillet over medium-high heat. Once the oil is hot, add the stuffed chicken breasts and cook for about 3-4 minutes per side, until they are browned.
9. Transfer the skillet to the preheated oven and bake for approximately 20-25 minutes, or until the chicken is cooked through and no longer pink in the center.
10. While the chicken is baking, prepare the Madeira sauce. In a saucepan, melt butter over medium heat. Add flour and cook for 1 minute, stirring constantly.
11. Slowly pour in the Madeira wine and chicken broth, stirring continuously until the sauce thickens. Season with salt and pepper to taste.
12. Remove the toothpicks from the stuffed chicken breasts and serve them on a plate. Drizzle with the Madeira sauce and garnish with fresh herbs, if desired. Enjoy!

Note: Make sure to remove any toothpicks before serving the chicken to avoid any accidents.