Chicken with Goat Cheese and Spinach submit by Cheryl Howard in Bend, OR.
Ingredients (with US measurements):
4 boneless Chicken Breasts (or 8 tenders)
2 T Olive oil
1 T Dijon mustard
2 T butter
5 oz. goat cheese
1 1/2 c heavy cream
Salt and pepper
pinch of celery salt
pinch of cayenne
freshly chopped chives
spinach leaves, as many as you like (uncooked)
Egg noodles cooked
Cooking Directions:
Cut breasts in half lengthwise. Mix 1/2 the oil with the mustard and some salt and pepper. Brush over chicken. In skillet, melt butter with remaining oil, brown chicken on moderate heat till cooked through.
Remove from skillet. Crumble goat cheese in pan and stir till melted, add cream, celery salt, cayenne and salt and pepper to taste. Add chicken, heat over low 5 minutes. Meanwhile divide egg noodles in pasta bowls, top with fresh spinach. Add chicken, drizzle with sauce and snipped chives to top. Serve with a baguette.
Prep and cooking time: 15-20 minutes
Pairing Notes: The 2009 Alana Sauvignon Blanc
Zesty citrus with white stone fruits. Hints of gooseberry rolling into a full layered palate finishing with a lovely balance of texture, weight and clean refreshing finish.
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Comment by OMG — November 3, 2010 @ 10:45 pm
I notice that the wine you recommend here is the 2008 Alana Chardonnay, but the label you are showing is the 2009 Alana Sauvignon Blanc. The descpription of the wine above sounds more like a Sauv Blanc. Which wine were you recommending?
Comment by Tracy916 — November 3, 2010 @ 11:32 pm
Hi Tracy,
Thank you for mentioning the label. I do recommend the 09 Sauv Blanc. When you click thru to purchase the proper wine populates. This is what happens when I try to do technical things
Enjoy!
Comment by OMG — November 4, 2010 @ 2:23 am
This was my favorite recipe so far!
Comment by OMG — November 8, 2010 @ 3:29 am