- Cook Time
- Prep Time
- 4 ServingsServings
- 4 skinless, boneless chicken breasts
- 1 lb. mushrooms, sliced
- 1 bunch scallions, whites and greens divided
- 2 garlic cloves, minced
- 2 cups fresh spinach
- 1 lb. puff pastry
- 1 Egg, beaten
- 1 tablespoon oil
- 2 cups white wine
- 1 cup broth
- 1 tbsp. corn starch mixed with 1 tbsp. water
- Salt and pepper
1 Broil chicken breasts, 6 minutes per side, until mostly cooked.
2 Saute mushrooms, green onions and garlic cloves. When liquid is gone, add in 1 cup white wine and cook on high until liquid is evaporated.
3 Add fresh spinach, salt and pepper, when leaves begin to wilt, remove from heat and put mixture on top of chicken.
4 Roll out puff pastry and cut into pieces to cover each piece of chicken. Wrap chicken in puff pastry, brush with egg wash and bake at 375 for 30 minutes, or until golden brown.
5 For the sauce, saute green onion tops with 1 tablespoon oil. add 1 cup white wine and 1 cup broth and thicken with cornstarch mixtures.
6 To serve, pour sauce over plate, top with chicken and sprinkle with chopped green onion if desired.