Don't let the name of this recipe fool you, there is a lot of love in this dish and it makes a great presentation. Spoil yourself for dinner tonight.
Make rub by mixing all the spices together. Place in plastic ziplock bag and add chicken, shake to coat. Refrigerate chicken for 10 minutes. Heat skillet and olive oil, grill chicken over medium heat until a beautiful brown color and chicken is no longer pink in the middle (about 8 to 10 minutes.) Dot with 2 tablespoons of butter; place in warmer until ready to serve. Meanwhile, cook spinach according to package directions. Drain well and set aside. In skillet, saute mushrooms in butter until tender. Add green onions and cook a few minutes. Season with salt and pepper. Add mushroom mixture to the spinach. Season spinach with salt and pepper and 1 tablespoon of dry chicken stock and set aside. Cook bacon in microwave until crisp. Crumble and set aside. Make blender Bearnaise by placing egg yolks in blender with the tarragon vinegar. Turn on blender, and while blender is running slowly add melted butter through the top of the blender. Continue to blend for 10 to 15 seconds. Stir in tarragon. Divide spinach equally among 4 serving plates. Top with chicken. Spoon Bearnaise over the top of each chicken breast (dividing equally), top with crumbled bacon and serve.
Notes:
This is a beautiful and delightful dish I made up for my daughter so she would eat her spinach.
Submitted By: mommajor2547771
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