It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Chicken With Irish Whiskey Sauce
- add review
- #74190
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/4 stick butter
1 tablespoon flour
1 cup half and half
1/4 cup chicken broth
1 tablespoon Irish whiskey
1 bay leaf
1 teaspoon black pepper
1/2 teaspoon basil
1/2 teaspoon chervil
1/2 teaspoon thyme
1/4 teaspoon crumbled rosemary
16 asparagus spears, freshly cooked and plunged in ice water
4 boneless skinless chicken breast halves, pounded
8 tablespoons grated Swiss cheese
directions
Preheat oven to 350 degrees F.
Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in the half and half, broth and whiskey.
Reduce heat to low. Add bay leaf, pepper, basil, chervil, thyme and rosemary and stir until thickened, about 8 minutes.
Meanwhile, arrange 4 asparagus spears lengthwise over each chicken breast. Top each with 2 tablespoons sauce and 1 tablespoon cheese.
Roll chicken up lengthwise and arrange seam side down in buttered ovenproof dish. Bake chicken until opaque, about 25 minutes.
Rewarm remaining sauce. Discard bay leaf. Transfer chicken to platter and pour sauce over. Sprinkle with remaining cheese. Serve immediately.
added by
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments