Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Chicken breast |
| ⅛ teaspoon | White pepper |
| ¾ cup | Chicken stock |
| 6 tablespoons | White wine; dry |
| 1 pounds | Spinach |
| 1 tablespoon | Water |
| 2 teaspoons | Cornstarch |
| 3 ounces | Neufchatel cheese; diced |
| Lemon juice; to taste | |
| Paprika; to taste | |
| Lemon slices or wedges |
Date: Tue, 30 Apr 1996 10:49:22 -0400 From: Bill Stoneman <brawny@...> Place skinned and boned chicken breasts in saute pan. Sprinkle with pepper.
Add chicken stock and white wine and bring to a boil; reduce heat. Simmer covered for 25 minutes. Remove chicken with slotted spoon; reserve broth.
Cover reserved chicken and keep warm.
Clean spinach and remove stems. Spin dry. Steam for 3 minutes and drain again. Reserve.
Combine water and cornstarch. Stir into broth in pan. Cook, stirring, until thick and bubbly. Cook 2 minutes more.
Add Neufchatel cheese and stir until melted.
Arrange reserved spinach on plate; sprinkle with lemon juice. Top with reserved chicken, then sauce. Sprinkle with paprika and garnish with lemon.
Source: American Academy of Chefs--G. DiSalvo, Chef MM-RECIPES@...
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