Breast of Chicken with Spinach

Name: Breast of Chicken with Spinach (Friand de volatile en papillote)
Cuisine: French
Ingredients: 4 breasts of chicken, skinned and boned; 300 g (11 oz) spinach leaves, thick stems removed; 50 g (2 oz) carrots cut into fine julienne strips; 50 g (2 oz) leeks cut into fine julienne strips; 50 g (2 oz) celeriac cut into fine julienne strips; 100 ml (4 fl. oz) brown chicken stock; 10 ml (2 tsp) sherry vinegar; salt and freshly ground pepper; salt and freshly ground pepper

Friand de volatile en papillote

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

4 breasts of chicken, skinned and boned
300 g (11 oz) spinach leaves, thick stems removed

Europe
Switzerland
France
Main course
Gluten-free

Method

Remove the fillets from the underside of the chicken breasts.
Put the chicken breasts and fillets between plastic film and flatten them with a rolling pin.
Blanch the spinach in boiling salted water then drain and immediately dip in iced water. Drain well then squeeze out excess moisture with a kitchen towel.
Sauté the vegetable julienne in a