Ingredients

• 8 ounces portabella mushrooms, roughly chopped
• 4 ounces shiitake mushrooms, roughly chopped
• 4 tablespoons butter
• 4 ounces shallots, roughly chopped
• 2 cloves garlic, chopped
• 3 tablespoons cognac
• 2 quarts well-washed spinach
• 1 pinch nutmeg
• 4 boneless skinless chicken breasts
• salt and pepper
• 1/4 cup dry white wine
• 4 tablespoons clarified butter
• 1 quart strong brown chicken broth
• 2 tablespoons cognac
• 1 tablespoon lemon juice
• 3 tablespoons heavy cream
• 1 tablespoon butter
• salt and pepper

Instructions

1. For the chicken, mince the mushrooms in a food processor and wring out in a kitchen towel to remove as much moisture as possible.

2. Sauté in a pan with butter.

3. Put shallots and garlic in food processor and pulse to mince, then add to mushrooms.

4. Cook mixture slowly over medium heat until moisture has evaporated.

5. Deglaze the pan with the cognac, add salt and pepper to taste.

6. Cook a few minutes to evaporate the cognac.

7. Put spinach in a pan with only as much water as clings to the leaves.

8. Cover and cook only until leaves start to wilt.

9. Cool until you can handle the spinach, then wring out in a towel to remove moisture.

10. Chop finely by hand and add to the mushroom mixture with the nutmeg.

11. Pre-heat oven to 400º F degrees.

12. Pound chicken breasts flat and season with salt and pepper.

13. Spread some of the mushroom/spinach mixture on the breasts, leaving a margin.

14. Roll up tightly.

15. Place some clarified butter in the bottom of an oven-proof pan.

16. Add chicken and top with wine and remaining butter.

17. Cook for 20 minutes.

18. Let rest before carving.

19. For the sauce, reduce the chicken stock until it is syrupy.

20. Add remaining ingredients.

21. Spoon over sliced chicken rolls.