Inspired by a recipe found on Taste.com.
This dish is rather delicate in its flavor profile, which can be quite lovely at times. If you're looking for more of a punch, the recipe lends itself quite well to adding more robust seasonings. As Chef Jacques Pepin preaches... "Never be afraid to make a dish your own!" Enjoy!
Ingredients:
- 2 tbsp olive oil
- 4 chicken breast filets - brined for 30-40 minutes
- 1 leek - pale section only - thinly sliced
- 8 oz baby portobello mushrooms - sliced
- 1 tsp minced garlic
- 1 tbsp Wondra flour
- 1.25 light cooking cream
- 1/2 - 3/4 lb baby spinach
- 1 tbsp chopped chives or scallions
Preparation:
In a large bowl mix a handful of table salt with enough lukewarm water that will cover the chicken. Set the chicken breasts in the brine for at least 30-40 minutes. Remove chicken from brine, rinse briefly under cool water to remove salt and pat dry with paper towel.
Heat half the oil in a large deep frying pan or Dutch oven over medium-high heat. Use a sharp knife to cut 3 slits in the top of each piece of chicken. Cook for 4 mins each side or until just cooked through. Transfer to a plate. Cover to keep warm.
Heat remaining oil in the pan over medium heat. Cook leek, mushroom and garlic, stirring, for 2 mins or until leek softens. Add flour and cook, stirring, for 1 min or until vegetables are well coated.
Return the chicken to the pan with the cream. Cook, covered,
for 3 mins or until the sauce thickens slightly. Stir in the spinach and
chives. Season as needed.
Serve with long cook barley and a green vegetable.
Blessed be... and happy cooking!