-
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.
