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8 boneless skinless chicken
: breast halves
2 lb spinach -- cleaned and
: stemmed
2 TB fresh rosemary -- minced
1/4 c dry white wine -- or
: vermouth
1 TB dry white wine
: butter, salt, pepper, flour
This is simple and quick and very good. It's named
after the book the Chicago journalist Mike O'Grady
wrote about being a househusband. Heat butter in a
large skillet. Dredge chicken breasts in flour
seasoned with salt and pepper. Put the chicken in the
hot pan and quickly saute, adding the minced rosemary
and the wine. Cook only about 1-1/2 minutes per side,
turning once. When the chicken has turned a light
golden, remove from pan and place on top of the bed of
spinach. deglaze the pan with a tablespoon more of
wine; pour over the top. Cover the casserole with a
lid or a foil cover and bake at 375 for about twenty
minutes, or until done. The rosemary does something
marvelous to the flavor of the spinach.
Recipe By : twain@u.washington.edu (Barbara Hlavin)
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