4 boneless, skinless chicken breasts (6 ounces each)
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth
1 package frozen chopped spinach (10 ounces)
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part-skim ricotta cheese
1/2 cup grated Parmigiano Reggiano or Romano cheese (a couple of handfuls)
1/2 teaspoon nutmeg, fresh grated or ground
3 tablespoons extra virgin olive oil (EVOO)
Place breasts in the center of a plastic food storage bag or two large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium mixing bowl.
Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallots. Season with salt and pepper and sauté 5 minutes. Transfer mushrooms, garlic and shallots to the food processor, and pulse to grind. Add the mushroom mixture to the spinach. Add ricotta, grated cheese and nutmeg to the bowl, and stir to combine the stuffing. Return your skillet to the stove over medium-high heat.
Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons EVOO to the pan, three turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10-12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter and flour to the pan. Cook butter and flour for a minute, and then whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or slice on an angle and fan out on dinner plates. Top stuffed chicken with generous spoonfuls of the sauce.