| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dishes, Poultry |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Fresh spinach; stems removed, wash |
| 4 |
tb |
Butter |
| 1 |
|
Large onion; cut into rings |
| 2 |
|
Chicken breasts; cut into 2" pieces |
| 6 |
oz |
Mushrooms; sliced |
| 1/3 |
c |
Dry white wine |
| 1 |
tb |
Flour |
| 1 |
c |
Sour cream |
| 1 |
pn |
Garlic powder |
| 4 |
oz |
Sharp cheddar cheese; grated |
INSTRUCTIONS
Steam spinach until wilted, drain and chop. Melt 2 tablespoons of butter
in large skillet and saute onions until golden. Remove onions with slotted
spoon, mix with spinach and place in buttered casserole. Add 1 tablespoon
butter to skillet. Brown chicken and remove to warm plate. Saute mushrooms
in remaining butter and remove to plate with chicken. Add wine to pan and
then stir in flour. Slowly add sour cream and stir until hot and
thickened. Add chicken, mushrooms, and garlic powder. Place on spinach,
sprinkle with cheese and bake uncovered at 350 for 20 to 30 minutes.
Contributor: Elizabeth Powell Preparation Time: 1:00
Posted to recipelu-digest Volume 01 Number 303 by P&S Gruenwald
<sitm@ne.infi.net> on Nov 24, 1997
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