Spinach stuffed chicken breasts w/madeira sauce

4 Servings

Ingredients

Quantity Ingredient
2 1 lb. whole chicken breasts, boned, Not skinned
1½ tablespoon Crushed ice
3 tablespoons Heavy cream, well drained
¼ cup Chopped spinach, firmly packed, well drained
¾ teaspoon Salt
¼ teaspoon Crushed fennel seeds
¼ teaspoon Lemon rind, freshly grated
⅛ teaspoon Nutmeg, freshly grated
⅛ teaspoon Ground pepper, freshly ground
1 tablespoon Vegetable oil
½ cup Madeira
¾ cup Chicken broth
1 teaspoon Arrowroot
1 tablespoon Water

Directions

SAUCE

For the stuffed chicken: Arrange the chicken breasts skin side down on a cutting board, makig sure the skin is evenly stretched over the breasts; halve them. Remove the fillet strip from each breast, discard the white tendon, and in a food processor grind the fillets. Add the ice, blend the mixture until the ice is absorbed, and with the motor running add the cream. Add the spinach, the salt, fennel seeds, the rind, the nutmeg and the pepper. Blend the filling well, scraping down the sides. Turn the breasts skin side up and beginning at the pointed end pull the skin back carefully leaving the thin transparent membranes attached along a long side and leaving the skin attached at the opposite end. Spread 3 tablespoons of the spinach filling evenly over each breast, smoothing it, and stretch the skin over the filling to cover it.Chill the chicken, wrapped tightly in plastic wrap, for 1 hour. May be prepared to this point 24 hours in advance and kept covered and chilled. In a large ovenproof skillet heat the oil over moderately high heat unti it is hot but not smoking, add the chicken, skin side down and season it with salt and pepper. Saute the chicken for 1 to 2 minutes, or until the skin is golden brown, turn it skin side up and bake it covered, in a preheated 400 oven for 10 minutes. Transfer chicken to a cutting board and let it stand, covered loosely with foil for 5 minutes. For sauce: Pour off the fat 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.

Mix the arrowroot and water; add to broth, whisking. Simmer the sauce while whisking for 1 minutes. Holding a knife at a 45 angle slice the chicken crosswise and arrange the slices, overlapping them slightly, on 4 heated plates. Sppon some of the sauce around the chicken and serve the remaining sauce separately. Serve with Couscous Timbales.

Posted to EAT-L Digest 25 Aug 96 From: Laura Hunter <LHunter722@...> Date: Mon, 26 Aug 1996 14:38:04 -0400

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