Low Tide Chicken
From yardsailor 15 years agoIngredients
- TO SERVE 12 (ORIGINAL RECIPE) Howard Hill shopping list
- 1/2 cup olive oil shopping list
- 1 garlic clove, chopped shopping list
- 6 lbs. boned chicken cutlets shopping list
- 1 1/2 cups water shopping list
- 4 chicken bouillon cubes shopping list
- 1 tsp. thyme shopping list
- 1/4 tsp. salt shopping list
- pepper shopping list
- 1 lb. fresh mushrooms, sliced shopping list
- 5 boxes frozen leaf spinach shopping list
- TO SERVE FOUR shopping list
- 1/4 cup olive oil shopping list
- 1 garlic clove,chopped ( I like garlic) shopping list
- 4 or 5 boneless chicken cutlets shopping list
- 1 cup water shopping list
- 2 chicken bouillon cubes shopping list
- 1/2 tsp. salt shopping list
- pepper shopping list
- 1 pkg. sliced mushrooms shopping list
- 2 boxes frozen spinach shopping list
- Have used fresh spinach also shopping list
How to make it
- Heat olive oil in large saucepan
- Saute' garlic in oil
- flour chicken and lightly fry in same oil, then place in a roasting pan.
- Strain oil, save 1/3 of a cup
- Pour oil back into saucepan and add water, bouillon cubes, thyme, salt and pepper.
- Cook on high until water has almost boiled away
- Add mushrooms, saute' over a low flame for 10 minutes
- Thaw spinach, drain well and put over chicken in roasting pan.
- If using fresh spinach, just spread over chicken, the hot mushrooms and sauce will wilt the spinach enough.
- Pour mushrooms and sauce over chicken.
- Place roasting pan in oven at 350 degrees for 15 minutes.
- Serve it over rice.
- IT WILL LOOK LIKE LOW TIDE ON THE BEACH IF DONE CORRECTLY.
The Rating
Reviewed by 6 people-
I am going to try to move past the low tide visual...the recipe sounds great though! Five to you and the seaweed! :o)
mamalou in Attleboro loved it -
This sounds great, love chicken with spinach....thanks!
pat2me in Nashua loved it -
Sounds good!
cookingwithcaitlin in Cincinnati loved it
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