| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| Vegetable oil spray | ||
| 1 | lb | Skinless chicken thighs |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| Aluminum foil | ||
| 3 | tb | Shallots; minced |
| 1 | c | Dry white wine or chicken stock |
| 1/2 | lb | Spinach leaves; washed and tough stems discarded |
| 1/4 | c | Skim milk |
| 1/8 | ts | Nutmeg |
INSTRUCTIONS
Prep: 10 min, Cook: 35 min. Preheat oven to 350°F. 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 2/3. 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@scsn.net> on Feb 05, 1998
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