Here’s a chicken entree that is elegantenough to serve on special occasions, but easy enough to serveanytime you want something special! This delicious recipe isfrom the Blue Ribbon Cooking School, Seattle, Washington.
Recipe: Chicken with Spinachand Apple Brandy Cream Sauce
4 chicken breast halves, skinless andboneless2 tablespoons butter – divided use 1 tablespoon vegetable oil 1/2 cup carrots, diced 1/2 cup leeks, diced 1/2 cup celery, diced 1/4 cup apple brandy 1 cup heavy cream1 (10-ounce) bag fresh spinach leaves 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon ground nutmeg
Between two sheets of plastic wrap, placechicken breasts. Pound with meat cleaver until chicken breastsare 1/2-inch in thickness. Set aside.
In large, non-stick skillet over medium-highheat, warm 1 tablespoon butter and vegetable oil. Add chicken;saute for 4 to 5 minutes on each side, until nicely browned andcooked through. Remove chicken, set aside and cover with foilto keep warm.
To same pan, add carrots, leeks and celery.Saute until browned and very soft, about 4 minutes.
Add apple brandy to pan, ignite with matchand let flames subside.
Pour in cream, reduce heat to low andbring mixture to simmer. Cook until cream is slightly thickenedand reduced, about 3 minutes.
While sauce is cooking, place spinachleaves in saucepan with second tablespoon of butter. Add salt,pepper and nutmeg to spinach; cook over low heat about 2 minutesto wilt.
To serve, spoon one-fourth of spinachin the middle of each of 4 individual plates. Place chicken breaston top of spinach. Spoon sauce and vegetables over chicken andserve immediately.
Makes 4 servings.
Recipe provided courtesy of the NationalChicken Council. Used with permission.
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