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    You are in: Home / Recipes / Chicken San Remo Recipe
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    Chicken San Remo

    Chicken San Remo. Photo by Kymmarie

    1/3 Photos of Chicken San Remo

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Boca Pat's Note:

    This is an incredibly, delicious chicken dish. I have make it twice, once using regular fresh spinach and once with the fresh baby spinach and I highly recommend using the baby. You're gonna love this!!!!

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    Units: US | Metric

    For the Sauce


    1. 1
      CHICKEN: Heat oil in skillet.
    2. 2
      Mix flour, salt& pepper.
    3. 3
      Light beat egg& water.
    4. 4
      Dredge each chicken piece in flour, then dip each side of chicken in egg wash.
    5. 5
      Place in pan in single layer& saute to a golden brown, turning once.
    6. 6
      about 2 min.
    7. 7
      per side.
    8. 8
      Transfer to a baking pan just large enough to hold the chicken in a single layer.
    9. 9
      Tent with foil to keep warm.
    10. 10
      Preheat broiler SAUCE: Wipe out the skillet& add oil over med heat Add shallots& spinach; saute until spinach is completely wilted.
    11. 11
      Stir in chick broth, wine and cream.
    12. 12
      Bring to boil& cook 12 minutes until reduced by half Season with cayenne& salt Remove foil& spoon sauce over chick breasts.
    13. 13
      Divide the mozzarella over the tops of each piece of chick.
    14. 14
      Broil chicken 4 to 5 inches from the heat 2 to 3 minutes or until cheese bubbles& is light golden brown.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on February 15, 2010


      This dish was ok, but I had some issues with it. First, you put the baby spinach in with the onions, then cook it for 12 min with the wine and cream. By the time the dish is done, you have cooked the heck out of the baby spinach and you may as well have used a frozen box of spinach. I may try this again, putting the spinach in at the end of the reduction time. Also, after 12 min, this was still pretty watery. It needs more reduction time, or, a little flour or something to thicken the sauce. I also think it needs some mushrooms to make it a step up. But saying all of that, I think this recipe has potential to be really good with a little tweeking.

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    • on September 26, 2011


      Even though I beat them my chicken breast were thick and not done after browning. I made the sauce and then put everything in the oven and cooked for 25 minutes on 350. The sauce didn't thicken in the oven as I had hoped, so I thickened it back on the stovetop and added some diced tomato. This was DELICIOUS!!! My husband LOVED it!!! That means many many many stars! Thank you Boca Pat!

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    • on September 20, 2011


      This is excellent. Used quite a bit of cayenne pepper and salt and its really good! I reduced the sauce before adding the spinach because otherwise the spinach turns really mushy. I like my spinach more when its just barely wilted. I also sauteed fresh sliced mushrooms with the chicken and just before putting the cheese on the chicken I chopped up one fresh tomato and added it to the sauce, for color and some added flavor. Made again, and I minced up three jalapenos, added it on top of the chicken and mushrooms and it really added much needed flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (57)


    Nutritional Facts for Chicken San Remo

    Serving Size: 1 (386 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 661.5
    Calories from Fat 450
    Total Fat 50.1 g
    Saturated Fat 20.9 g
    Cholesterol 225.9 mg
    Sodium 553.6 mg
    Total Carbohydrate 12.7 g
    Dietary Fiber 1.7 g
    Sugars 1.0 g
    Protein 38.1 g

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