| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Miamiherald, Meat/poul, Restaurant |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
Fresh spinach (16oz) |
| 1 1/2 |
tb |
Olive oil (approx) |
| 2 |
cl |
Garlic or more: minced |
| 4 |
|
Boneless, skinless chicken breasts |
|
|
Salt and pepper |
| 2 |
|
Eggs; beaten |
| 1/2 |
c |
Flour for dredging |
| 3 |
tb |
Butter |
| 1 |
tb |
Flour |
| 1 |
c |
Chicken stock |
|
|
Juice of 1 lemon |
|
|
Salt and pepper |
|
|
Parsley sprigs and lemon slices for garnish |
INSTRUCTIONS
SAUCE
Wash spinach leaves and blanch in boiling water for 10 seconds. Drain. Heat
oil in a large saute pan over medium heat, add garlic and cook until
fragrant, then add spinach and cook, stirring, for 3 minutes. Remove
spinach from pan and keep warm. Rinse chicken, then pound to 1/2-inch
thickness. Heat the same saute pan over medium heat until a light haze
forms from the oil; add more oil if needed. Stir salt and pepper to taste
into flour and dredge the chicken breasts. Dip chicken into the beaten
eggs and fry chicken until cooked through and lightly browned on both
sides, about 7 minutes total. While chicken is cooking, make the sauce. To
make the sauce, melt the butter in a skillet over medium-high heat. Add the
flour and cook stirring until it is dissolved and the mixture is a golden
brown, about 3 minutes. Slowly stir in the chicken broth, then the lemon
juice. Season with salt and pepper to taste and cook until nicely
thickened, about 2 minutes. To serve, arrange a bed of spinach on each
plate, placing chicken breast on top and spooning sauce over all. Garnish
with parsley and lemon slices.
Nutritional info per serving: 544 cal; 63g pro, 19g carb, 23g fat (39%),
3.5g fiber, 276mg chol, 337mg sodium
Source: Addison's Flavors of Italy, Boca Raton, Fl Miami Herald, 9/28/95
submitted by marina
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Marina
<thecollector@worldnet.att.net> on Mar 14, 1997
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