Shiitake-Crusted Chicken With Spinach Sauce
Updated August 14, 2016
- Total Time
- About 2 hours
- Rating
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Ingredients
FOR THE SAUCE
8 cups stemmed and coarsely chopped spinach (about 10 ounces)
2 tablespoons unsalted butter
1 small Spanish onion, chopped
2 cloves garlic, finely chopped
1 tablespoon Champagne vinegar
1 cup homemade or low-sodium chicken broth
1 teaspoon granulated sugar
¼ teaspoon curry powder
Kosher salt and freshly ground pepper to taste
FOR THE CHICKEN
3 tablespoons olive oil
1 ½ pounds shiitake mushrooms
2 large shallots, coarsely chopped
2 large cloves garlic, finely chopped
Kosher salt and pepper to taste
6 large boned and skinned chicken breast halves, tenderloins removed and reserved (about 2 ¼ pounds)
2 tablespoons plain bread crumbs
Nutritional analysis per serving (6 servings)
21 grams carbs; 136 milligrams cholesterol; 408 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 17 grams fat; 6 grams fiber; 1003 milligrams sodium; 45 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the sauce, in a large pot of salted boiling water, cook the spinach until deep green, about 45 seconds. Drain it and transfer to a plate to cool. When cool enough to handle, squeeze out the excess liquid and set aside.
- Step 2
In a medium saucepan over medium heat, heat the butter. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, vinegar, broth, sugar and curry and bring to a boil. Boil until reduced by a third, about 1 ½ minutes. Stir in the spinach and return to a boil. Remove from the heat and set aside.
- Step 3
When the spinach mixture has cooled, transfer to a blender and puree until smooth. Season with salt and pepper and set aside.
- Step 4
To make the chicken, in a large skillet over high heat, heat 2 tablespoons of the oil. Add the mushrooms, shallots and garlic and cook, stirring occasionally, until lightly browned and soft, about 6 minutes. Season with salt and pepper. Transfer the mushroom mixture to a baking sheet in an even layer and set aside to cool.
- Step 5
Preheat the oven to 300 degrees. When the mushroom mixture is cool, transfer to a food processor with the chicken tenderloins and pulse until a paste forms. Divide the paste into 6 equal portions. Season the chicken breasts with salt and pepper. On a work surface, lay out a 12-inch length of heavy-duty plastic wrap and place 1 portion of the paste in the center. Fold the plastic in half and, using a rolling pin, flatten the paste until slightly larger than half a chicken breast. Unfold the plastic and place a piece of chicken, smooth-side down, on the paste and gather the plastic up and around the breast. Cut the excess plastic and discard. Transfer the wrapped chicken, paste-side up, to a parchment-lined baking sheet. Repeat with the remaining paste and chicken breasts. Bake until firm and cooked through, about 25 minutes. (The plastic will not melt.)
- Step 6
Remove the chicken from the oven and preheat the broiler. Carefully unwrap the plastic and return the breasts, paste-side up, to the baking sheet relined with foil. Brush with the remaining tablespoon of oil and lightly sprinkle with bread crumbs. Broil until golden brown, about 3 minutes. Set aside for 5 minutes.
- Step 7
Reheat the sauce. Slice the breast halves on the diagonal and arrange each one on a plate, fanning out the slices. Ladle the sauce alongside each breast and serve.
Private Notes