Ingredients: |
Ingredients: 2 boneless chicken breasts
34 cup olive oil
2 tbsp chopped rosemary
Ground pepper to taste
16 oz. fresh spinach
4 tbsp olive oil
1 tsp sliced garlic cloves
Salt and pepper to taste
3 tbsp butter
2 tsp chopped shallots
1 cup dry white wine
4 whole artichoke hearts, sliced in half
1 cup chicken stock
1 stick butter, cut in 8 pieces
Salt and pepper to taste
Parsley sprigs, for garnish
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Directions: |
Directions:Place chicken breasts in glass dish and pour 3/4 cup olive oil over them. Sprinkle with rosemary, 2 tablespoons garlic and pepper. Cover and refrigerate 3 hours or overnight. Remove from marinade and grill over hot coals or broil in oven, about 4 minutes per side. Cover to keep warm and set aside.
Wash and dry spinach. Remove stems. Heat 4 tablespoons olive oil over medium-high heat and add 1 teaspoon garlic. Stir briefly, then add spinach and cook, stirring and tossing, just until spinach is wilted. Remove from heat. Salt and pepper to taste.
Heat pan over medium heat; add 2 teaspoons butter and melt. Add chopped shallots and saute gently 1 minute or until softened. Add wine and simmer over high heat to reduce volume by half. Add sliced artichokes and chicken stock and once again, simmer several minutes to reduce volume by half. Reduce heat to medium-low, whisk in 1 stick butter and cook sauce, stirring until it reaches desired creamy consistency. Add salt and pepper to taste.
Place bed of spinach on each plate. Add grilled chicken breasts. Pour artichoke sauce over chicken and garnish with parsley springs. |
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