| 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
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