Recipe: Sauteed Chicken Breasts in Jarlsberg Cheese Sauce with Spinach and Potatoes

SAUTEED CHICKEN BREASTS IN JARLSBERG CHEESE SAUCE
WITH SPINACH AND POTATOES

"This is the perfect meal for someone in the mood for a decadent chicken dish. The shallot-sweet cheese sauce perks up the chicken breasts, while the wilted spinach adds a healthy touch. Save wilting the spinach for the last step, despite what the recipe says, if you want it warm."

2 pounds spinach, rinsed and stemmed
2 pounds Yukon gold potatoes, unpeeled, cut into wedges
6 boneless chicken
breasts, skin on
Salt and black pepper to taste
1 tablespoon butter
1 large shallot, minced
Dusting of cayenne pepper or curry powder
2 tablespoons flour
2 cups milk, heated
1/4 pound Jarlsberg cheese, shredded or cubed

Heat a wok or Dutch oven until very hot. Add the spinach with only the rinsing water clinging to the leaves, sprinkled with salt. Toss and cook until wilted, about 2 1/2 minutes. Drain well in a colander and set aside.

Bring a saucepan of salted water to a boil. Add the potatoes, cover, reduce the heat, and simmer until a knife point easily pierces a wedge, about 15 minutes. Drain into a colander. Set potatoes on a serving platter, wrap in foil, and keep warm in a 150 degree F oven.

Rinse the chicken breasts and pat dry with paper towels. Sprinkle generously with salt and pepper.

Heat the butter in a wide, heavy saute pan over high heat. Add the chicken breasts, skin side down. Sear briefly, reduce the heat to medium-high and saute, turning once, until well browned and cooked through, 6 to 7 minutes on each side. Add the breasts to the serving platter and keep warm.

Drain all but 2 tablespoons of fat from the saute pan and place the pan over medium-high heat. Add the shallot and cayenne or curry powder and cook, stirring to coat, for about 30 seconds. Add the flour and warm milk, whisking until smooth. Simmer, stirring occasionally, until slightly thickened, about 3 minutes.

Just before serving, add the cheese to the sauce and stir until melted. Taste for salt.

Meanwhile, arrange the warm potatoes and mound the spinach around the chicken breasts. As soon as the cheese melts, pour the hot sauce over the chicken and spinach, then serve immediately.

Makes 6 servings
Source: 150 Great Recipes for All Seasons by Elaine Corn