Deck House Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 large boneless chicken breast halves, cut in half horizontally
1 tsp salt
1/2 tsp pepper
1/2 cup flour
1 Tbsp butter
1 Tbsp olive oil
4 cups fresh spinach, wilted (or frozen)
1 cup good mozzarella cheese, shredded
1/3 cup shallot, minced
1/3 cup sun dried tomatoes, not in oil, chopped fine
1 cup chicken stock
1/4 cup dry sherry (not cooking sherry)
1 Tbsp. fresh parsley
4 Tbsps heavy cream
1 tsp cornstarch
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Directions: |
Directions:Combine flour, salt and pepper, dredge chicken pieces. Heat butter and olive oil in a large skillet over medium heat. Add the chicken; cook for about 3-4 minutes per side. Remove from pan into a 9x13 baking dish. Add some olive oil to the pan, add spinach, tossing with the oil to coat, about 2-4 minutes or until wilted, set aside in a bowl. Add shallots to the pan, adding more butter/oil if needed, sauté for 4 minutes. Stir in chicken stock, sherry, parsley, and sun dried tomatoes. Cook 4 minutes. Add heavy cream mixed with the cornstarch; cook until thickens slightly. Add some spinach to each piece of chicken, then top with mozzarella cheese. Bake in a 325º oven until the cheese melts. Ladle some sauce overall, and serve with remaining sauce. Enjoy! Serves 4-6. |
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Number Of
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Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: Steve and I enjoyed going to go our favorite restaurant in Carolina Beach, NC. It was called the Deck House, an old church with a steeple, renovated into a restaurant. Very quaint. They have sadly closed their doors. Steve enjoyed the Chicken Deck House so much that we decided to make it ourselves. This is the closest, of my many attempts, to duplicate their recipe. I usually double the sauce and serve with buttered noodles or jasmine rice.
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