Dinner for One; 3. Gang: Huhn mit Champagner

Name: Dinner for One; 3. Gang: Huhn mit Champagner
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 400 g young leaf spinach; 2 Onions; 1 Garlic clove; 25 g Pine nuts; 6 small chicken fillets (approx. 150 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g Butter; 1 heaped tbsp. flour; 325 ml Vegetable broth; 200 ml dry champagne; 7-10 Tbsp Sugar; 7-10 Tbsp grated nutmeg

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

400 g young leaf spinach
2 Onions
1 Garlic clove
25 g Pine nuts
6 small chicken fillets (approx. 150 g each)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g Butter
1 heaped tbsp. flour
325 ml Vegetable broth
200 ml dry champagne
7-10 Tbsp Sugar
7-10 Tbsp grated nutmeg

Directions

1
Wash and drain the spinach. Peel onions and garlic, dice finely. Roast the pine nuts in a pan without fat until light brown, remove
2
Wash the meat, dab dry. Heat 1 tablespoon of oil in a large frying pan. Fry the meat for about 10 minutes, turning it over, season with salt and pepper and keep it warm.
3
Melt butter in a pot. Sauté the flour in it, add 200 ml broth and champagne, bring to the boil, simmer for 3-4 minutes while stirring, season to taste with salt, pepper and sugar
4
Heat 1 tablespoon of oil in a saucepan. Sauté the garlic and onions until transparent. Add 125 ml broth and spinach, fry for 2-3 minutes, turning until spinach is completely collapsed. Season to taste with salt, pepper, nutmeg and sugar, stir in pine nuts. Cut meat into slices, arrange on plates with spinach and sauce. Serve with James Champagne