| | FILLING -- |
| 2 | ts | Unsalted butter |
| 2 | tb | Yellow onions -- finely |
| | Chopped |
| 1 | ts | Minced garlic |
| 3/4 | lb | Spinach -- stemmed and |
| | Chopped |
| 3 | tb | Sun-dried tomatoes, |
| | Oil-packed -- drained and |
| | Chopped |
| 2 | tb | Grated parmesan cheese |
| | Salt and white pepper |
| 4 | | Skinless boneless chicken |
| | Breast halves -- each |
| 1/4 | | -lb (125g) |
| 4 | sl | Emmenthaler cheese -- thinly |
| | Sliced |
| 2 | tb | Canola oil |
| 1/2 | c | All-purpose flour |
| | SAUCE-- |
| 2 | ts | Unsalted butter |
| 2 | tb | Yellow onions -- thinly |
| | Sliced |
| 1/2 | lb | Fresh mushrooms caps -- |
| | Thinly sliced |
| 1/4 | c | Fruity Italian white wine |
| 1/2 | c | Meat stock (veal) |
| 1/4 | c | Heavy (double) cream |
| | Salt and pepper |
| | Freshly ground nutmeg |
