Recipe
Great company dish
Marinated Chicken:
6 T butter
Spinach Bed
pound mushrooms, minced
1 cup heavy cream
cup dry white table wine
1 T dried tarragon
salt and pepper
In large skillet over medium heat saut chicken in butter just until
opaque throughout and golden on both sides, about 8 minutes total. With slotted spoon remove, arrange on spinach bed and keep warm. Add mushrooms to drippings in pan, increase heat to high and saut until tender. Add cream, wine and tarragon. Stir until liquid is consistency of heavy cream. Correct seasoning with salt and pepper. Spoon sauce lightly over chicken, than pour remaining sauce in a pool around (not over) spinach.
Makes 4 servings
Marinated chicken:
4 chicken breasts, boned and skinned (1 Pound)
t. salt
-1/2 t. fresh ground pepper
4 t. cornstarch
4 t. olive or other oil
1 egg white, unbeaten
Place each chicken breast between 2 sheets of waxed paper and pound with rolling pin or heavy frying pann until evenly inch think. Sprinkle chicken with salt and pepper and let stand 20 minutes, then sprinkle with cornstarch and oil, turn to mix and let stand 20 minutes. Mix in egg white and let stand 30 minutes. Use as directed.
Spinach Bed:
Wash 1 pounds trimmed spinach leaves and cook until just
tender, drain well and chop coarsely. Or cook and drain 2 packages of frozen leaf spinach. Chop coarsely. Mix spinach with 2 tablespoons butter, teaspoon sugar, teaspoon nutmeg and salt and fest pepper to taste. Arrange in shallow be of serving platter. |
Shirley from Richmond, VA
Shirley's Recipes |