Here's a chicken entree
that is elegant enough to serve on special occasions, but easy
enough to serve anytime you want something special! This delicious
recipe is from the Blue Ribbon Cooking School, Seattle, Washington.
Chicken With
Spinach and Apple Brandy Cream Sauce
4 chicken breast halves,
skinless and boneless
1 (10-ounce) bag fresh spinach leaves
2 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 cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
Between two sheets of
plastic wrap, place chicken breasts. Pound with meat cleaver
until chicken breasts are 1/2-inch in thickness. Set aside.
In large, non-stick skillet
over medium-high heat, warm 1 tablespoon butter and vegetable
oil. Add chicken; saute for 4-5 minutes on each side, until nicely
browned and cooked through. Remove chicken, set aside and cover
with foil to 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 match and let flames
subside. Pour in cream, reduce heat to low and bring mixture
to simmer. Cook until cream is slightly thickened and reduced,
about 3 minutes. While sauce is cooking, place spinach leaves
in saucepan with second tablespoon of butter. Add salt, pepper
and nutmeg to spinach; cook over low heat about 2 minutes to
wilt.
To serve, spoon one-fourth
of spinach in the middle of each of 4 individual plates. Place
chicken breast on top of spinach. Spoon sauce and vegetables
over chicken and serve immediately.
Makes 4 servings.
Nutritional Analysis, Per
Serving: 503 calories; 35.2 g fat; 19 g saturated fat; 8 g carbohydrate
Recipe provided courtesy
of the National Chicken Council. Used with permission.
