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chicken-with-white-wine-cream-sauce6 Chicken Breasts

1 package of frozen spinach

Fresh mushrooms

2 – 6 oz. logs of goat cheese

Garlic powder

1 small can chicken broth


Pre-heat over to 350

Thaw and drain frozen spinach

Place spinach in paper towns and ring as much liquid from spinach as possible.


Horizontally cut breasts almost in half – creating a Butterfly cut.

Sprinkle inside of breast with garlic powder

Lay slices of goat cheese on breast

Add spinach and a couple of mushroom slices

Close breast a secure closed with two toothpicks

Carefully lay stuffed breasts on baking dish in a ½ “of broth

Bake uncovered, 350 degrees for 30-45 minutes.

While baking chicken start the white sauce.




1 c. chopped mushrooms
1 c. chopped onions
1 pt. heavy cream
1 1/2 c. white wine ( I prefer Chardonnay)
1/2 c. plus 2 tbsp. flour
2 tsp. tarragon
1/2 tsp. salt and dash pepper
6 tbsp. butter


In a large Skillet, melt 1 cube of butter

 Then add the chopped mushrooms, onions and ½ the wine. Simmer and slowly add the flour, for thickening, tarragon, salt, and pepper. Reduce the sauce. Add remaining wine and reduce again.

In a small pot or pan, add the heavy cream and increase heat to medium. Stir the ingredients from the sauté in the pan. Flavor with tarragon according to your taste. Cook until sauce thickens. If too thick, add wine to desired thickness. Continue stirring.

Pour over baked chicken and serve.

Gary Perman –


March 9, 2009 - Posted by | gourmet, Main Dish

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