Yield: 1 Servings
|Vegetable oil spray|
|1 pounds||Skinless chicken thighs|
|3 tablespoons||Shallots; minced|
|1 cup||Dry white wine or chicken stock|
|½ pounds||Spinach leaves; washed and tough stems discarded|
|¼ cup||Skim milk|
Prep: 10 min, Cook: 35 min. Preheat oven to 350øF. Heat a heavy nonstick skillet sprayed with vegetable spray over high heat. Sear chicken 2 minutes, turning frequently, until browned on all sides. Season with half the salt and pepper to taste. Transfer chicken to a roasting pan. Bake chicken 25-30 minutes or until cooked throughout. Remove chicken from oven and cover loosely with foil. L et stand 10 minutes. While chicken is cooking, return skillet to medium heat and spray with vegetable spray.
Saut shallots 2 minutes or until softened. Stir in wine and simmer 6 minutes or until mixture is reduced by ⅔. Stir spinach into wine mixture.
Reduce heat to low. Cover skillet and cook 2 minutes or until spinach is wilted. Stir in milk and nutmeg and bring to a simmer. Transfer to a food processor or blender and pure. Season sauce with remaining salt and pepper to taste. Serve spinach sauce over chicken.
Posted to recipelu-digest by molony <molony@...> on Feb 05, 1998