Does anyone still have leftovers?
I’m typically not a leftover snob, but this year I tossed everything that people didn’t take home. I’m not big on re-heating food that has already been made and re-heated once, then breathed on and touched by multiple people.
What? It’s germ season!
I have to admit, I’m getting a little sick of seeing everyone’s turkeys and side dishes recapped, as well as the suggestions of what to do with all the leftover food. Especially since we don’t have any leftover food. Poor Lloyd had to settle for cookies and frozen fish sticks for dinner last night.
If your household is so over the turkey remnants, and is craving something other than traditional comfort foods, might I suggest the following?
- 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons (3/4 stick) unsalted butter
- 2 tablespoons shallots, sliced
- 1 tablespoon chopped garlic
- 1 1/2 cups dry white wine
- 1 cup whipping cream
- 1 tablespoon chopped fresh Italian parsley
- 2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained
- Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
- Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and sauté until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
- Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and sauté until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.
Brown your chicken.
Sauté your garlic and shallots in butter, until translucent.
Add your wine.
Add as much as you want. No one’s looking.
Dump in some cream… yum!
Meanwhile, sauté your spinach.
When your cream reduces by half, add parsley.
Place chicken back in the pan and cover.
Serve your chicken and the sauce over a bed a spinach.
Delicious? HECK YES!
The rich, creamy sauce is an indulgent blanket for the chicken.
The spinach is buttery, with a hint of garlic flavor.
The spinach’s nutritional stats negat
e the calories from the cream sauce, right?
This is great comfort food, and requires little prep and cooking time. Although this is a heavier entree, this dish is sure to please!
I’m off to do the usual Sunday errands… hope you all enjoy your day!