Email to Linda Carnation      

fresh/stuffed - Chicken Breasts w/Spinach + Sauce

Source of Recipe

from food tv com
fresh/stuffed - Chicken Breasts w/Spinach + Sauce

for the chicken:
2, 1 lb. whole chicken breasts, boned but not skinned
1 1/2 tbsp. crushed ice
3 tbsp. well chilled heavy cream
1/4 c. cooked chopped spinach, firmly packed and squeezed
3/4 tsp. salt
1/4 tsp. crushed fennel seeds
1/4 tsp. freshly grated lemon rind
1/8 tsp. freshly grated nutmeg
1/8 tsp. freshly ground pepper
1 tbsp. vegetable oil

for the sauce:
1/2 c. Madeira
3/4 c. canned chicken broth
1 tsp. arrowroot dissolved in 1 tbsp. water

for the chicken:
Arrange the chicken breasts skin side down on a cutting board.
Make sure the skin is evenly stretched over the breasts.
Remove the fillet strip from each breast.
Discard the white tendon.
In a blender/food processor grind the fillets.
Add the ice.
Blend until the ice is absorbed.
With the motor running add the cream.
Add the spinach, salt, fennel seeds, rind, nutmeg, and
pepper and blend the filling well, scraping down the sides.
Turn the breasts skin side up.
Begin at the pointed end and pull the skin back carefully,
leaving the thin transparent membranes attached along
at the opposite end.
Spread 3 tbsp. of the spinach filling evenly over each breast,
smoothing it, and stretch the skin over the filling to cover it.
(Reserve the remaining spinach filling for another use such
as miniature quenelles made by poaching small balls of it in
clear soup.)
Chill the chicken, wrapped tightly in plastic wrap for 1 hour.
The chicken may be prepared up to this point 24 hours in
advance and kept covered and chilled.
In a large oven proof skillet heat the oil over moderately
high heat until it is hot but not smoking.
Preheat oven to 400.
Add the chicken, skin side down, and season it with salt
and pepper. Saute the chicken for 1 - 2 minutes, or until
the skin is golden brown. Turn chicken skin side up.
Cover and bake for 10 minutes.
Transfer the chicken to a cutting board and let it stand,
covered loosely with foil, for 5 minutes.

for the sauce:
Pour fat off from the skillet.
Add the Madeira, and boil it, scraping up the brown bits,
until it is reduced to about 2 tablespoons.
Add the broth and boil the mixture, stirring for 1 minute.
Stir the arrowroot mixture, add it to the skillet, whisking,
and simmer the sauce for 1 minute.
Holding a knife at a 45 degree angle, slice the chicken
crosswise and arrange the slices, overlapping slightly, on
4 heated plates.
Spoon some of the sauce around the chicken and serve the
remaining sauce in a separate bowl.
Makes 4 servings.
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes