Chicken with spinach sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable oil spray | ||
| 1 | pounds | Skinless chicken thighs |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| Aluminum foil | ||
| 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 |
| ⅛ | teaspoon | Nutmeg |
Directions
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 pur‚e. 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