Colony Restaurant's Chicken Gismonda
- Chicken Gismonda
A Specialty of the Colony Restaurant, New York
TVFN, Galloping Gourmet, Show #GA0241
3 ounces bread crumbs
1-ounce grated Parmesan cheese
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