Countdown 2 NYE in Livonia

The Embassy Suites Livonia-Novi is hosting a big new year's event. 

Holly Parker joined us on The Nine to tell us more about the event, along with Chef Ray Hudson to give us a taste of the food. You can hear from him in the video player above, and get his recipe below. 

You can get more information on the event here


Grilled filet topped with a wild mushroom demi served with Pan seared chicken breast stuffed with artichokes, spinach and mozzarella cheese topped with a chicken volute sauce on a bed of wild rice with a winter vegetable medley.

Chicken Breast 7oz
Cream Cheese softened 1oz
Spinach 2oz
Fresh chopped Garlic 1/4tsp
Grated Mozzarella cheese 1oz
Chicken Volute Sauce
Unsalted butter 1/4 cup
All-purpose flour 1/2 cup
Chicken stock 1 ¼ cups
Dry white wine 1 ¼ cups
Salt and ground white pepper to taste

Season the chicken breast with salt and pepper. Pan sear until golden on the outside. Bake in a 350⁰ oven until the internal temperature is 165⁰. Meanwhile sauté the spinach and garlic in butter until softened. Mix the sautéed spinach with the remaining stuffing ingredients. Slice the chicken breast and fill with stuffing, top with sauce. For Sauce: Melt butter in heavy saucepan over medium heat. Add all-purpose flour and cook gently until the roux is a pale straw color (for about 8 -10 minutes). Add warm chicken stock, season with salt and white pepper. Increase heat to high and bring mixture to a boil, stirring with wooden spoon. Reduce heat to low and simmer gently, stirring occasionally until sauce is reduced by 1/3 and stick, light and creamy.