Truffled Mashed Potato-Stuffed Chicken | Bob Evans
Learn how to make this truffle-infused mashed potato-stuffed chicken for your next weeknight dinner.
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Cooking tools:
- Oven
- Stove
- Skillet
- Nonstick skillet
- Saucepan
- Mixing bowl
- Baking sheet
- Aluminum foil
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Toothpick
- Measuring cup
- Measuring spoon
- Grater
- Pepper mill
Ingredients
- 4 Tablespoons butter divided
- 8 Ounces sliced mushrooms
- 2 Cups fresh spinach
- 4 Cloves garlic minced and divided
- 20 Ounces Bob Evans Buttermilk Red Skin Mashed Potatoes
- 1 Tablespoon truffle oil
- 6 Ounces boneless, skinless chicken breasts
- 2 Tablespoons olive oil
- ½ Cup white wine
- 1 Cup heavy cream
- ½ Cup freshly grated Parmesan cheese
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