Spinach and FetaStuffed Chicken Breasts in Lemon-Dill Sauce
INGREDIENTS
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4 tablespoons unsalted butter
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2 tablespoons finely chopped shallot
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1 garlic clove, minced
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1 one-lb package frozen spinach, defrosted and squeezed dry
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Salt
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Freshly ground black pepper
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1/8 teaspoon freshly grated nutmeg
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1 cup crumbled feta cheese
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6 boneless, skinless chicken breast halves
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1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc, or dry vermouth
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2 cups chicken broth (see notes)
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Lemon-Dill Sauce for serving (see below for ingredients, see notes section for directions)
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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1 1/2 cups chicken broth
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1 cup heavy cream
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Grated zest of 1 lemon
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2 tablespoons fresh lemon juice
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1/4 cup chopped fresh dill
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Salt and freshly ground black pepper (optional)
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