Chicken with spinach sauce

Yield: 1 Servings

Measure Ingredient
\N \N Vegetable oil spray
1 pounds Skinless chicken thighs
¼ teaspoon Salt
⅛ teaspoon Pepper
\N \N 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

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

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