Crumbed Breast of Chicken in White Sauce on Spinach with Pine Nuts
This is an interesting Spanish dish. Breast of Chicken are coated in a thick white sauce and then crumbed, other version of this preparation include prawns ad rolled ham.
Prep: 30 minutes
Cook: 40 minutes
6 chicken breast, skinless and boneless
200ml dry white wine
4 white peppercorns
1 sprig of thyme
1 sprig parsley
1 bay leaf
1 leek, roughly chopped
1 garlic crushed
6 tbsp butter
8 tbsp corn flour
salt and pepper
120g plain flour
salt and pepper
300g bread crumbs
3 tbsp Manchego or Parmesan (grated)
2 eggs beaten
4 tbsp butter
120ml olive oil
Spinach and Pine Nuts
or mixed salad leaves, new potatoes or your choice of accompaniment
Chicken Breast: Place the chicken breast in a large casserole pan with the peppercorns, thyme, parsley, bay leaf, leek, garlic, white wine and enough water so that they are just covered. Bring the liquid to a simmer and allow them to cook gently for 15-20 minutes, until the breast are just cooked. Remove the breast from the liquid and allow them to cool, cover and refrigerate the breast while you prepare the sauce. Strain the cooking stock and reserve 150 ml for the sauce.
White Sauce: Melt the butter in the saucepan and with a wooden stir in the flour. Cook the flour for a couple of minutes. Bring the milk to a simmer and remove it from the heat. Gradually add 100ml of the cooking stock constantly stirring with a wooden spoon, then gradually add the milk. Leave the sauce to cook over a low heat for 10 minutes, stirring occasionally, until you have a thick white sauce. Remove the sauce from the heat and pour it out onto a rimmed plate and allow it to cool.
To Coat: When the sauce has cooled, remove the breast from the fridge and roll the breast in the sauce so that they are well coated. Place the breast on a greased plate and refrigerate them until set (around 1 hour).
Breadcrumbs: Place the flour on a plate and season it with a little salt and pepper. Place the beaten eggs in a large bowl or rimmed plate. Mix the breadcrumbs and cheese together on a rimmed plate. Toss the breast of chicken gently in the flour, shake off the excess flour and coat the breast in the egg and finally the crumbs so that they are well covered. Place the breast on a plate and set them aside until ready to cook. The breast can be covered and refrigerated up to a day in advance before cooking.
To Cook: Place the butter and oil in a large frying pan and place it over a moderate-high heat. When the oil is hot reduce the heat slightly, place the chicken breast in the pan and leave them to cook for 5 minutes. Turn the breast over carefully and cook them for a further 5 minutes. The crumbs should be golden brown and the breast heated through. Remove the breast from the pan and keep them hot until ready to serve.
To Serve: Place a generous serving of Spinach and Pine Nuts on each plate (if using) or your choice of accompaniment. Place the breast on the centre of the spinach and serve.