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    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:
    · Sauté 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:
    · Sauté in olive oil till cooked.
    · Add champagne, reduce 15%-20%.
    · Add cream.
    · Thicken up with roux to medium consistency.

 

 

 


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