Pollo con Spinace, Pere e Uvetta
The recipe below, as well as other fine recipes, may be found in the magazine La Cucina Italiana, Ottobre 2000, page 41. L' Indirizzo Internet de "La Cucina Italiana on Line" e www.cucinait.com. Ingredienti: dose per 6 personne
6 Supreme di pollo 600 g. (circa) Spinace, surgelati 450 g. Uvetta 80 g. 2 Pere Q.B. Farina Bianca Q.B. Vino bianco secco Q.B. Burro coriandolo - sale Q.B. Tempo occorrente: circa 25 minuti
Scaldate in una padella una noce di burro e fatevi rinvenire e insaporite gli spinace con un pizzico di sale. Ammolate l'uvetta. Sbucciate e riducete a dadini le pere e cuocetele in un altra padella con un cucchiaio di burro, finche saranno morbide e trasparenti, quindi mescolatevi l'uvetta sgocciolata. Infarinate le supreme di pollo e cuocetele in padella con 50 g. di burro. Salatele, giratele, bagnatele con 1/3 di bicchiere di vino e insaporite con un pizzico di semi di coriandolo. Servitele ben calde con gli spinace, le pere e l'uvetta.
Boneless Chicken Breasts with spinach, Pears and Raisins
Servings for 6 persons
6 Boneless chicken breasts 1.3 Lb. Frozen Spinach 1 Lb. Sultanas (golden raisins) 5 Oz. Pears 2 White flour Q.B. Butter Q.B. Coriander seeds Q.B. Salt Q.B. Preparation Time about 25 minutes
NOTES: Thaw the spinach in a microwave oven, then squeeze some of the water. After doing that, proceed as directed below.
If the butter in this recipe is not acceptable, olive oil may replace it, but the flavors will be different. A mixture of both may be more acceptable.
Heat the spinach and a little salt in a spoonful of butter until it is warm.
Soak the sultanas (raisins) in water to soften them.
Peel the pears and cut them into 1/2 inch cubes. Cook them in another pan along with a tablespoon of butter until they are soft and transparent. Add the raisins to the pan and turn the heat to very low.
Flour the chicken breasts and cook them in 50 g. of butter. Salt them, turn them, then add 1/3 of a glass of wine and flavor with the coriander seeds.
Serve the chicken breasts very hot on a bed of the spinach and top with the pear and sultana.
Last updated on: 12/08/00 09:29:19 PM