Prep 10 mins
Cook 40 mins
Chicken poached in wine and broth, then served in a cream sauce, with spinach. It is best prepared with boneless chicken breast with the skin on to retain its shape, but boneless will work fine.
- 4 chicken breasts, un-split and boneless (about 2 1/2 pounds)
- salt & freshly ground black pepper
- 3 tablespoons butter, divided
- 1 tablespoon shallot, minced
- 1⁄2 cup dry white wine
- 1⁄2 cup chicken broth
- 2 sprigs fresh parsley
- 20 ounces fresh spinach
- 2 tablespoons flour
- 1 cup heavy cream
- 1 egg yolk, lightly beaten
- 2 tablespoons gruyere cheese or 2 tablespoons parmesan cheese, grated
- 2 cups water
- 1⁄8 teaspoon nutmeg
- Place the chicken on a flat surface, skin side down, and open flaps. Season with salt and pepper. Heat 2 teaspoons butter in a skillet over medium heat. Add shallots. Reshape breasts and place seam side down in skillet over shallots. Add wine, chicken brother, and season with more salt and pepper. Toss in the parsley, cover and simmer 15 to 20 minutes, until breasts are just cooked through. Remove from heat.
- Meanwhile, prepare the spinach in a separate saucepan. Pour water in saucepan and add salt to taste and spinach. Stir until wilted. Bring to a boil, stirring occasionally, and cook about 5 minutes. Drain spinach, pressing out as much liquid as possible. Coarsely chop spinach and season with salt, pepper, and nutmeg. In another skillet heat 1 tablespoon butter until it begins to brown. Add spinach and stir until heated through. Set aside.
- Drain the liquid from the chicken and reserve. Remove the chicken and cover, keeping warm.
- In a saucepan heat the remaining 2 tablespoons of butter. Stir in the flour and whisk until blended. Add the reserved chicken cooking liquid, stirring with the whisk. After about 5 minutes is should be thickened and smooth. Add the heavy cream and cook 2 minutes. Remove from heat and add the egg yolk, stirring briskly.
- Meanwhile preheat the broiler. Spoon the spinach down the middle of a glass baking dish. Arrange chicken pieces on top of spinach. Pour sauce over both the chicken and spinach. Sprinkle the cheese on top. Run under the broiler until the cheese is melting and bubbly.
So wonderfully creamy and delicious. I halved the recipe and made it as written. The chicken was moist and tender and the sauce and spinach put this dish over the top. If you like creamed spinach, you are going to love this dish. Made for Top Favorites of 2009 Tag Game.
Sensational! This is very rich and delicious. I used some left-over champagne I had and spinach from my garden. I don't think either one of them could have tasted any better! The sauce is smooth, creamy and loaded with flavor. I added more champagne to it and a little extra chicken broth. My broiler doesn't work so I wasn't able to get the cheese brown but I did manage to melt it. This recipe is going in a very special place because I never want to lose it. Merci Ice Cool Kitty! Made for ZWT 5 by an Epicurean Queen.
*Reviewed during ZWT5 French visit for the Chow Hounds Team* Grat chicken dinner! Seemed like a lot of steps ...but it really did come together easily. I used chicken breast fillets but couldn't buy any with the skin on. They did cook up perfectly though. The sauce was delicious and really carried the flavours from the chicken. I love that the sauce used the poaching liquid. The cheese on top browned beautifully and really gave the extra eye appeal. Both my daughters loved this dish too . Photo also being posted.