8 (6 to 8 ounce) boneless chicken breasts
1/2 recipe Vegetarian Stuffing
3 tablespoons flour
3 tablespoons olive oil
2 tablespoons butter
6 garlic cloves, thickly sliced
1/2 cup finely chopped shallots or white onion
3/4 pound button mushrooms, quartered
1/2 cup brandy
2 cups Chicken Stock
2 tablespoons chopped fresh Italian parsley
1 tablespoon soft butter mixed with 1 tablespoon flour (optional)
Remove the chicken tenderloin, the thin tapering piece of meat on the lower edge of the breast, from each breast half and freeze for another use. Slice each chicken breast into 3 pieces, widthwise across the grain. Pound the slices lightly between 2 pieces of plastic wrap to a thickness of 1/4 inch. Place one-eighth of the stuffing down the center of each breast. Fold the short side of the breast over the filling and the long sides over the short sides. Secure the rolls with 1 or 2 toothpicks and then roll in the flour, shaking off any excess.
Heat the olive oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Brown the chicken rolls in 2 batches, seam-side-down, for 3-4 minutes on each side. Transfer to a plate and set aside.
Discard any oil left in the pan. Melt the butter in the same pan set on high heat. Add the garlic, shallots or onion and mushrooms, cooking for 2-3 minutes, until the shallots become translucent and the mushrooms begin to soften and brown. Add the brandy and boil until reduced by half, about 1-2 minutes. Stir in the chicken stock and bring to a boil. Reduce for 7 minutes, until the stock is slightly thickened.
Place the reserved chicken rolls in the sauce to reheat for about 1 minute on each side. Transfer the chicken rolls to a serving dish. Remove the pan from the heat and add the chopped parsley and the butter-flour paste to the sauce, if you wish, stirring until the paste is completely melted. Return the pan to the heat for 1 minute to thicken. Top the breasts with the sauce and serve.
Wine Suggestion - Sauvignon Blanc