| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
American |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken breast |
| 1/8 |
ts |
White pepper |
| 3/4 |
c |
Chicken stock |
| 6 |
tb |
White wine; dry |
| 1 |
lb |
Spinach |
| 1 |
tb |
Water |
| 2 |
ts |
Cornstarch |
| 3 |
oz |
Neufchatel cheese; diced |
|
|
Lemon juice; to taste |
|
|
Paprika; to taste |
|
|
Lemon slices or wedges |
INSTRUCTIONS
Date: Tue, 30 Apr 1996 10:49:22 -0400
From: Bill Stoneman <brawny@mindspring.com>
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@IDISCOVER.NET
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MM-RECIPES DIGEST V3 #121
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