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Categories:
chicken breasts flour butter chicken broth salt pepper nutmeg milk light cream egg yolk cheese spinach
Viewed: 31 - Published at: a year agoIngredients
- 3 whole chicken breasts, split and deboned
- flour
- butter or margarine
- 3/4 c. chicken broth
- 1/2 tsp. salt
- 1/8 tsp. pepper
- dash of nutmeg
- 1 1/2 c. milk
- 1/2 c. light cream
- 1 egg yolk
- 1/2 c. grated sharp cheese
- 2 pkg. (10 oz.) frozen chopped spinach
Method
- Coat both sides of chicken breasts with flour.
- In 1/4 cup hot butter in medium skillet, over medium heat, saute breasts 5 to 10 minutes on each side.
- Add broth, simmer, covered, for 10 minutes until tender.
- Remove to plate.
- To skillet add 1/4 cup flour, salt, pepper and nutmeg; stir until smooth, add milk, then cream a little at a time.
- Return to heat.
- Over medium heat, bring to boil, stirring constantly, reduce heat, simmer 3 minutes.
- In small bowl, beat egg yolk, stir in some hot sauce, mix well, return to saucepan, add grated cheese; stir over low heat until just thickened, do not boil.
- Cook spinach, drain well.
- Return to pan, mix with 1 cup cheese sauce.
- Layer spinach mixture in bottom of buttered baking dish.
- Arrange chicken breasts in single layer on top.
- Cover with remaining sauce.
- Bake 15 minutes at 350°; broil for a few minutes to brown.
