Baked Chicken With Watercress or Spinach Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Use this versatile sauce with fish, ham and pork also. Ingredients:
4 boneless skinless chicken breasts |
salt & freshly ground black pepper |
1 red onion, finely sliced |
3/4 cup white wine |
7 ounces watercress or 7 ounces spinach |
5 1/2 ounces cream cheese |
2 tablespoons vegetable bouillon granules |
Directions:
1. Preheat the oven to 400°F.
2. season the chicken breasts with salt and pepper and place in the bottom of an oven proof dish.
3. Cover with the sliced onion and pour over the white wine.
4. Cover with foil and bake in the oven for 20 minutes.
5. Place the watercress or spinach in a liquidizer.
6. When the chicken is cooked, drain off the cooking liquid onto the watercress or spinach.
7. Add the cream cheese to the liquid and blnd until smooth.
8. Pour the liquid into a saucepan and heat, seasoning to taste with the vegetable bouillon powder.
9. When the chicken is cooked, remove from the oven and slice.
10. place the sliced chicken on serving plates and coat with the sauce.
11. Serve with salad.
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