Chicken Cutlets with Spinach Sabayon

Name: Chicken Cutlets with Spinach Sabayon
Yield: 4 servings
Ingredients: 4 chicken breasts; 1 tbsp (15 mL) butter; 2 oz (30 g) shallots; 7 oz (200 g) spinach; 3 tbsp (45 mL) port; 1 cup (250 mL) chicken broth; 1/2 cup (125 mL) 35 % cream; 3 oz (90 g) Canadian Migneron or Cantonnier cheese; Salt and freshly ground pepper to taste; Vegetable stuffing; 2 tbsp (30 mL) butter; 5 oz (150 g) vegetable brunoise (finely diced carrots; green peppers; leeks); Sabayon; 2 egg yolks; 3 tbsp (45 mL) cold water; Chanterelle mushrooms or watercress or spinach leaves to garnish

This is the Chicken Cutlets with Spinach Sabayon recipe.

Prep: 30 min
Cooking: 20 min - 25 min

Yields 4 servings

Ingredients

4 chicken breasts
1 tbsp (15 mL) butter
2 oz (30 g) shallots
7 oz (200 g) spinach
3 tbsp (45 mL) port
1 cup (250 mL) chicken broth
1/2 cup (125 mL) 35 % cream
3 oz (90 g) Canadian Migneron or Cantonnier cheese
Salt and freshly ground pepper to taste
Vegetable stuffing
2 tbsp (30 mL) butter
5 oz (150 g) vegetable brunoise (finely diced carrots, green peppers, leeks)
Sabayon
2 egg yolks
3 tbsp (45 mL) cold water
Chanterelle mushrooms or watercress or spinach leaves to garnish

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Preparation

In a saucepan, melt some butter and cook the vegetable brunoise over low heat for a few minutes without allowing to colour. Season with salt and pepper.

Using a sharp knife, slice chicken breasts lengthways to form a pocket. Season the inside with salt and pepper and stuff with the vegetable mixture and a slice of Canadian cheese.

Sauté shallots in butter, then add washed and stemmed spinach leaves. Cook 2 to 3 minutes, then pour in the port wine, chicken broth and whipping cream.

Place chicken cutlets in the liquid, bring to a gentle boil and simmer 15 to 20 minutes. Remove cutlets from pan and keep warm. Pour the cooking liquid into a blender and puree. Keep warm.