Spinach-Stuffed Chicken Breasts with Medeira Sauce
| Yield: | 1 Servings |
| Categories: | Poultry |
| FOR THE STUFFED CHICKEN: | ||
| 1 | lb | Whole chicken breasts; boned but not skinne |
| 1 1/2 | tb | Crushed ice |
| 3 | tb | Well chilled heavy cream |
| 1/4 | c | Firmly packed cooked, squeezed, |
| And chopped spinach; (about 1/2 pound fre | ||
| 3/4 | ts | Salt |
| 1/4 | ts | Crushed fennel seeds |
| 1/4 | ts | Freshly grated lemon rind |
| 1/8 | ts | Freshly grated nutmeg |
| 1/8 | ts | Freshly ground pepper |
| 1 | tb | Vegetable oil |
| FOR THE SAUCE: | ||
| 1/2 | c | Madeira |
| 3/4 | c | Canned chicken broth |
| 1 | ts | Arrowroot dissolved in 1 tablespoon water |
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