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Categories:
chicken breasts white whine olive oil unsalted butter chicken stock fresh spinach pine nuts garlic shallot cheese salt
Viewed: 62 - Published at: 6 years agoIngredients
- 4 Chicken Breasts
- 1 cup white whine (Sauvignon Blanc)
- 1 tbsp. olive oil
- 2 tbsp. unsalted butter
- 1/2 cup Chicken stock
- 4 cups fresh spinach
- 3 tbsp. pine nuts
- 3 cloves garlic (chopped)
- 1 whole chopped shallot
- 4 slices Havarti Cheese
- salt and pepper to taste
Method
- Chop shallot and garlic. Heat olive oil in a large sautee pan over medium high heat. Add garlic and shallots. Before vegetables brown add wine and chicken stock. Add chicken breasts and allow to cook through.
- In a seperate pan melt butter over medium high and add pine nuts. After nuts have browned add spinach and sautee for 1-2 minutes.
- After chicken is cooked, transfer to a roasting pan. Cover each breast with a slice of Havarti cheese and put under broiler for 1-2 minutes. Remove chicken and place sauteed spinach on top of melted cheese.
