Ingredients
8 Chicken cutlets
1 cup of flour
½ cup of mushrooms
1 clove of garlic crushed
1 stick of butter
2 boxes of frozen lead spinach
½ cup of chicken stock
½ cup of heavy whipping cream
¼ cup of Fontinella cheese
Salt and Pepper
Directions
Dredge Chicken cutlets in flour
Melt butter in sauté pan leaving 4 tablespoons
Sauté’ Chicken turning once until brown, remove set aside on warm platter
Meanwhile in a separate pan sauté spinach in 2 tablespoons of butter
Add white wine to pan that Chicken was in, reduce add Chicken stock, reduce add
whipping cream, salt and pepper. Simmer for about 7 minutes
Add spinach back to pan, shred Fontinella cheese and let melt, when cheese is melted
Add remaining butter and let the butter melt, place Chicken back in pan
Serve Chicken with the spinach on top and sauce over the Chicken
Ingredients
8 Chicken cutlets
1 cup of flour
½ cup of mushrooms
1 clove of garlic crushed
1 stick of butter
2 boxes of frozen lead spinach
½ cup of chicken stock
½ cup of heavy whipping cream
¼ cup of Fontinella cheese
Salt and Pepper
Directions
Dredge Chicken cutlets in flour
Melt butter in sauté pan leaving 4 tablespoons
Sauté’ Chicken turning once until brown, remove set aside on warm platter
Meanwhile in a separate pan sauté spinach in 2 tablespoons of butter
Add white wine to pan that Chicken was in, reduce add Chicken stock, reduce add
whipping cream, salt and pepper. Simmer for about 7 minutes
Add spinach back to pan, shred Fontinella cheese and let melt, when cheese is melted
Add remaining butter and let the butter melt, place Chicken back in pan
Serve Chicken with the spinach on top and sauce over the Chicken
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