| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Kentucky | Beyond, Biscuits, Newsletter | 12 | Servings |
INGREDIENTS
| 14 | Whole chicken breasts; skinned, boned, cut in chunks | |
| 1 | lb | Butter |
| 2 | md | Onions; chopped |
| 8 | Cloves garlic; chopped fine | |
| 1 | lb | Fresh spinach; chopped |
| 1 | lb | Cream cheese |
| 1 | tb | Each: basil; marjoram, dill, oregano |
| 2 | tb | Chives |
| Salt and pepper | ||
| Seasoned flour | ||
| 1 | c | Cream |
| 3 | c | Chicken stock |
| Gorgonzola cheese |
INSTRUCTIONS
Dredge chicken in flour, seasoned with salt and pepper. Melt part of the butter and saute the chicken in batches, adding more butter as needed over medium heat. Set aside. Add onions and garlic to pan and more butter if needed. Cook until onions are soft. Add enough flour to absorb excess butter. Add cream cheese and herbs. Whisk until smooth. Slowly add 3 cups strong chicken stock and 1 cup cream. Add 1/2 the spinach to the sauce and cook until wilted. Pour sauce over chicken and wilt remaining spinach in pan. Garnish with this. Crumble Gorgonzola cheese over the top and serve. Busted by Barb; Beyond Biscuit Newsletter Issue 27 by southernfood-admin@list.miningco.com on behalf of Recipe by: The Kentucky Derby Museum Cookbook Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Feb 14, 1998
A Message from our Provider:
“Peace starts with a smile.”