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Du-Par's Chicken in Puff Pastry




Source of Recipe


the web


List of Ingredients




2 large chicken breasts boneless and skinless
4 c. fresh Spinach stems removed
½ c. chopped tomato
4- 5x5 piece puff pastry baked 2 cut diagonally to make two triangles each
8 oz. Spinach Cream Sauce


Spinach Cream Sauce:
½ white onion
2 tsp. butter
½ c. white wine
2 medium tomatoes diced
1 lb. spinach stemmed and chopped
¼ c. lemon juice
2 c. heavy cream
salt and pepper to taste

Recipe



In large pan, sauté onion in two tsp. butter until translucent. Add tomatoes and spinach and heat until spinach is limp and warm. Add lemon juice and white wine reduce by 1/3. Add cream and reduce again by ½ or until desired consistency is achieved. Season to taste with salt and pepper. In sauté pan heat tomato and spinach until slightly soft- about 1 minute. Place 1 puff pastry on center of each plate. Place sauté spinach and tomatoes in center of pastry shell. Place grilled or charbroiled chicken on top. Ladle 4 oz. of sauce over chicken and top with two triangles of puff pastry. Dust plates with chopped parsley.