| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 4 |
|
Chicken breasts-skinned |
| 200 |
g |
Cooked spinach |
| 200 |
g |
Sliced button mushrooms |
| 75 |
g |
Butter |
|
|
Salt/pepper |
|
|
Nutmeg |
| 1 |
|
Glass brandy |
| 200 |
ml |
Whipping cream |
| 200 |
g |
Flour |
| 125 |
g |
Beaten egg |
| 1 |
tb |
Milk |
INSTRUCTIONS
Sift the flour then blend in the egg and milk and mix all ingredients
together. Season with salt, pepper and nutmeg. When well blended, firmly
push doughy mixture through sieve so that the pasta slots out in small
strands into a pan of boiling water.
As the spatzel float to the top, ladle them into a pan of ice cold water
until they need to be cooked. Saut. mushrooms in 1oz butter until soft, add
spinach and cook for 2 minutes, adding salt, pepper and nutmeg. Leave aside
to cool.
Split chicken breast across the middle and stuff with the mixture. Secure
with 2 picks at the opening.
Heat 1oz butter, put chicken breasts in the pan and cook for 10 minutes
approximately. Remove from the pan, wrap breast in foil to allow meat to
relax and finish cooking.
Heat remaining butter in frying pan, and fry pasta until edges brown. Place
onto centre of hot plate.
Transfer chicken from foil and place in pan. Pour brandy over and set
alight. Add cream/salt/pepper.
Take chicken breasts, slice, position around pasta and pour Brandy and
cream over - serve immediately.
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