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Colony Restaurant's Chicken Gismonda

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  • Jamie Rahm
    Chicken Gismonda A Specialty of the Colony Restaurant, New York TVFN, Galloping Gourmet, Show #GA0241 3 ounces bread crumbs 1-ounce grated Parmesan cheese 2
    Message 1 of 1 , Nov 1, 2001
      Chicken Gismonda
      A Specialty of the Colony Restaurant, New York
      TVFN, Galloping Gourmet, Show #GA0241

      3 ounces bread crumbs
      1-ounce grated Parmesan cheese
      2 eggs
      4 tablespoons salad oil
      2 large whole boneless chicken breasts
      3/4 cup flour
      3 ounces clarified butter
      6 ounces (1-inch diameter) mushrooms, sliced in 1/2
      2 teaspoons lemon juice
      Freshly ground salt, to taste
      Freshly ground pepper, to taste
      1/4 cup dry sherry
      1/4 cup salted butter
      1 pound trimmed leaf spinach, washed very well
      1/2 teaspoon nutmeg

      Combine bread crumbs and Parmesan; set aside. In small bowl, combine
      eggs and oil; beat well and set aside.

      Cut diagonal slices through skin side of chicken breasts and pound
      lightly until meat is thin, careful not to tear skin. Flour chicken
      thoroughly and coat with egg/oil mixture, then with bread crumbs and
      cheese. Pat firmly and set aside on waxed paper.

      Heat 1-ounce clarified butter in frying pan and add mushrooms, then
      add lemon juice, salt and pepper. Cook about 7 minutes, then drain
      off excess butter. Add sherry and shake to heat through.

      In another saucepan, melt fresh, salted butter and add washed (but
      not dried) spinach, 1 layer at a time, seasoning each layer with
      salt, pepper and nutmeg. Cook on medium heat for about 6 minutes,
      then drain immediately and keep warm.

      Meanwhile, heat remaining clarified butter in large pan and fry
      chicken breasts on medium heat, about 4 minutes each side, add
      mushroom sauce and shake to heat through.

      To serve, place pile of spinach on plate, cover with chicken and sauce.

      Yield: 2 servings
      Prep Time: 15 minutes
      Cook Time: 20 minutes
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