I'd have to say that my best ideas often just come to me this way, when i'm planning on doing something familiar and simple, and decide to try something new.
Anyway, here's the recipe
(I don't often use measuring cups and stuff, so bear with me with my measurements and units)
Serves 3 (sorry for the weird number of servings, this is just how it happened)
6 stalks of asparagus
a handful of fresh basil
a large handful of fresh spinach
salt and pepper to taste
1 Tbsp. Extra Virgin Olive Oil
1 small red onion
4-5 cloves of garlic
10 medium sized crimini mushrooms
1 cup Crème fraiche
2 Tbsp. Olive oil
1/4 cup vegetable stock
(chicken stock would be fine too)
3 boneless, skinless chicken breasts
Preheat the Oven to 400 degrees
Slice the mushrooms into thickish slices (1/4 inch)
Slice the Onion into thin crescents
Set this aside for now
Once your chicken is laid out flat, salt and pepper the surface lightly, and then spread the stuffing evenly across the top of each piece. Roll these pieces up carefully and put onto a double layer of foil. Close up the foil around the chicken and put on a baking pan and bake at 400 degrees for 35 minutes.
While the chicken is baking, it's time to make the sauce.
To start off, heat up some olive oil in medium or large pan. Add the garlic and onions and sautee until the onions are semi-transparent and very flexible. Next add the mushrooms and continue to saute until the mushrooms have soaked up most of the remaining oil.
Once the mushrooms are nice and tender, add the chicken stock and reduce by about half. Then add the Crème fraiche and cook for another 15 minutes over low heat, stirring frequently.
If timed, properly, the chicken and the sauce should both be pretty much done now.
Serve with 1 rolled breast per plate, with a big spoonful of the sauce. (I also served some steamed baby broccoli and some baby bok choy)
Very happy with how this turned out, especially since it was just kind of off the top of my head and out of the blue. All in all it was a very good evening.