| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cklive15 |
1 |
servings |
INGREDIENTS
| 3 |
|
Kumquats |
| 1 |
lg |
Shallot |
| 2 |
|
Boneless chicken breast halves with skin |
| 1 |
tb |
Butter |
| 2 |
tb |
Sugar |
| 1/3 |
c |
Water |
| 3 |
tb |
White-wine vinegar |
| 1/8 |
ts |
Dried hot red pepper flakes |
| 1 |
tb |
Chopped fresh parsley leaves |
| 4 |
c |
Packed spinach leaves; (about 1 bunch) |
INSTRUCTIONS
Separately cut kumquats and shallot crosswise into thin slices, discarding
any kumquat seeds. Season chicken with salt and pepper. In a skillet heat
butter over moderately high heat until foam subsides and saute chicken,
skin sides down, until skin is golden and crisp, about 5 minutes. Turn
chicken over and cook over moderate heat until just cooked through, about 5
minutes more. Transfer chicken to a plate and keep warm, covered.
Add shallot to fat remaining in skillet and cook, stirring frequently, 1
minute. Sprinkle sugar over shallot and cook, undisturbed, until sugar is
melted and golden. Immediately stir in kumquats, water, vinegar, and red
pepper flakes and simmer, stirring, until sugar is dissolved. Stir in
parsley and salt to taste and, if sauce is too liquid, simmer until
thickened to desired consistency, about 1 minute.
Transfer two thirds sauce to a small bowl and to remainder add spinach and
salt to taste, turning with tongs until just wilted. Divide spinach between
2 plates and top with chicken. Spoon sauce over chicken.
Yield: 2 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9265
Converted by MM_Buster v2.0l.
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