Florentine Chicken Breasts with Mustard Sauce

Florentine Chicken Breasts with Mustard Sauce

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Chicken:

4 whole, skinless, boneless chicken breasts

1/2 lb. ricotta cheese

1/2 lb. fresh baby spinach

1/2 cup broccoli florets

salt and pepper; to taste

pinch of  dried thyme

pinch of dried tarragon

Mustard Sauce:

Dripping from the roasting pan

1/4 cup white wine

2 cups heavy cream

1-2 tablespoons Dijon Mustard

Preheat oven to 350 degrees.

Split the chicken breasts in the middle creating a pouch but not cutting all the way through; set aside.

In a bowl of a food processor fitted with a metal blade, add the spinach, broccoli, ricotta cheese and seasonings. Pulse until combined. Stuff each breast with the filling and place in a roasting pan. Bake for 1 hour. Remove cooked breasts from pan and place a baking sheet ; cover with foil. Meanwhile make the sauce.

Place the roasting pan on top of stove. Add the wine  and deglaze the pan, stirring. Add the heavy cream, whisking over medium-high heat. Whisk in mustard to taste. Watch the boiling sauce. It can boil over quickly. If it boils too much, lower the temperature a little bit. Boil until sauce is thickened. Serve with cooked chicken.