You may also like
Categories:
fresh spinach butter shallots clove garlic sage walnuts Parmesan cheese salt chicken breasts flour olive oil red wine balsamic vinegar
Viewed: 49 - Published at: 4 years agoIngredients
- 1 pound fresh spinach or a 10-ounce package of frozen
- 2 tablespoons butter
- 2 tablespoons finely minced shallots
- 1 clove garlic, minced
- 1/2 teaspoon dried sage
- 2 tablespoons walnuts
- 2 tablespoons freshly grated Italian Parmesan cheese
- Salt and freshly ground pepper
- 8 small boned and skinned chicken breasts, about 2 1/2 ounces each, pounded thin
- 4 tablespoons flour
- 2 tablespoons olive oil
- 1 cup dry red wine
- 2 tablespoons balsamic vinegar
Method
- Trim the spinach of any coarse stems, wash it very well and chop it.
- If using frozen spinach, defrost it.
- Heat butter in a large skillet.
- Add one tablespoons of the shallots and the garlic and saute over medium low heat until tender.
- Add the fresh or frozen spinach and cook until the spinach is completely wilted and any excess liquid evaporated from the pan.
- Transfer spinach to a food processor; add sage, walnuts and cheese and process to a fine puree.
- Season to taste with salt and pepper.
- Spread about a tablespoon of this mixture on each flattened chicken breast, roll the chicken around the filling and secure with toothpicks or tie with butcher's cord.
- Dust each roll lightly with flour.
- Heat the olive oil in a large skillet.
- Add the chicken and saute quickly over medium high heat until golden brown on all sides.
- Remove chicken from the pan, add the remaining tablespoon of shallots and saute briefly.
- Stir in the red wine.
- Return the chicken to the pan, baste with the sauce, cover and cook over low heat for 35 minutes, basting once or twice more.
- Remove chicken from the pan and transfer to a serving dish.
- Cover and keep warm.
- Add the vinegar to the pan, stir, then taste for seasoning.
- Heat briefly and then spoon sauce over chicken and serve.
