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| Chicken Breasts on Bed of Spinach with Mushroom Sauce
Contemporary Version.
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| A contemporary version of a classic French dish for the family. As it comes together quickly, it is best to prep all ingredients ahead. |
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| Ingredients |
4 boneless, skinless chicken breast halves
salt and freshly ground pepper
1/4 cup flour for dredging
1 tablespoon water
1 egg, beaten
1/4 cup grated Parmesan cheese
1/2 cup Panko (Japanese bread crumbs)
1/2 cup almond meal
3 tablespoons butter
1 pound spinach, cooked, coarsely chopped (keep warm)
1/4 pound mushrooms, sliced
1/4 cup chicken stock
2 tablespoons chopped fresh parsley
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Steps
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| 1 | Pound chicken breasts to flatten. Season with salt and pepper. |
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2 | Set out three shallow bowls. In the first bowl, place flour. In the second bowl, beat egg with water. In the third bowl, combine cheese, Panko, and almond meal. Coating one piece of chicken at a time, dredge with flour, shaking off excess. Dip into egg mixture, then into cheese/Panko/almond meal mixture. Place on plate. Repeat with remaining pieces of chicken, then refrigerate for 15 minutes. |
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3 | Heat 2 tablespoons of butter in skillet and brown chicken, about 4-5 minutes on each side. |
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4 | Place the spinach on serving platter, arrange chicken breasts on top and keep warm. |
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5 | To the skillet add remaining butter and saute mushrooms until tender. Remove mushrooms and arrange them over chicken. Pour chicken stock into pan, scrapping up brown bits, and reduce to 2 tablespoons. Spoon over chicken, sprinkle with chopped parsley. |
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| Yield
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original recipe: 4 servings
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| Product
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Foodie Kitchen products used in this recipe!
Salt and Pepper Mills
Salt and Pepper
Graters - Peelers
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