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Du-Par's Chicken in Puff Pastry




Source of Recipe


the web


List of Ingredients




2 large chicken breasts boneless and skinless
4 c. fresh Spinach stems removed
� c. chopped tomato
4- 5x5 piece puff pastry baked 2 cut diagonally to make two triangles each
8 oz. Spinach Cream Sauce


Spinach Cream Sauce:
� white onion
2 tsp. butter
� c. white wine
2 medium tomatoes diced
1 lb. spinach stemmed and chopped
� c. lemon juice
2 c. heavy cream
salt and pepper to taste

Recipe



In large pan, saut� onion in two tsp. butter until translucent. Add tomatoes and spinach and heat until spinach is limp and warm. Add lemon juice and white wine reduce by 1/3. Add cream and reduce again by � or until desired consistency is achieved. Season to taste with salt and pepper. In saut� pan heat tomato and spinach until slightly soft- about 1 minute. Place 1 puff pastry on center of each plate. Place saut� spinach and tomatoes in center of pastry shell. Place grilled or charbroiled chicken on top. Ladle 4 oz. of sauce over chicken and top with two triangles of puff pastry. Dust plates with chopped parsley.