Stuffed Chicken Breasts with Cider Vinegar Sauce

• 1 tablespoon butter
• 3/4 cup sliced shallots
• 1/4 cup sugar
• 1/4 cup cider vinegar
• 2 1/2 cups chicken stock or canned low-salt broth
• 1 1/2 cups beef stock or canned broth
• 1/2 cup dried apricots, sliced
• 1/4 cup raisins
• 6 tablespoons (3/4 stick) butter
• 5 mushrooms, chopped
• 1 cup chopped seeded peeled tomatoes
• 1 10-ounce package ready-to-use spinach, stemmed
• 6 boneless chicken breast halves with skin
• Kitchen string

1. Melt butter in heavy medium saucepan over medium-low heat.
2. Add shallots; saute until beginning to brown, about 10 minutes.
3. Add sugar.
4. Saute until shallots are golden brown, about 10 minutes.
5. Increase heat to medium-high.
6. Add vinegar; boil 2 minutes.
7. Add both stocks; boil until liquid is reduced to 1 1/2 cups, about 25 minutes.
8. Strain.
9. Soak dried fruit in hot water to cover for 15 minutes.
10. Drain.
11. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat.
12. Add mushrooms and saute until tender, about 4 minutes.
13. Add tomatoes and saute until almost all liquid evaporates, about 4 minutes.
14. Stir in fruit and saute 2 minutes.
15. Season with salt and pepper.
16. Steam spinach until just wilted, about 2 minutes.
17. Cool.
18. Using sharp knife, cut horizontal slit 3/4 of the way through each chicken breast.
19. Open as for book.
20. Sprinkle with salt and pepper.
21. Place thin layer of spinach over half of each breast.
22. Top spinach with 2 tablespoons fruit mixture.
23. Close breasts over filling.
24. Tie with kitchen string.
25. (Sauce and chicken can be made 1 day ahead; chill.)
26. Preheat oven to 425F.
27. Melt 1 tablespoon butter in large skillet over medium-high heat.
28. Sprinkle chicken with salt and pepper; brown in skillet, about 4 minutes per side.
29. Transfer to baking sheet.
30. Bake until chicken is cooked through, about 15 minutes.
31. Bring sauce to simmer.
32. Remove from heat.
33. Gradually add 4 tablespoons butter, whisking just until melted.
34. Remove string from chicken.
35. Cut each breast crosswise into 5 slices.
36. Serve with sauce.

butter, shallots, sugar, cider vinegar, chicken stock, beef stock, dried apricots, raisins, butter, mushrooms, tomatoes, chicken breast, kitchen string

Taken from www.epicurious.com/recipes/food/views/stuffed-chicken-breasts-with-cider-vinegar-sauce-1015 (may not work)