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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Home Cooking mag July/August 2005. Ingredients:
1/4 cup butter |
1/2 cup onion, finely chopped |
1/2 teaspoon minced garlic |
1/3 cup flour |
1 pinch cayenne pepper |
salt |
fresh ground black pepper |
4 cups chicken stock |
1 1/2 cups cooked chicken breasts, cubed (or shredded) |
4 cups spinach, thinly sliced |
3/4 cup heavy cream |
Directions:
1. In a heavy bottomed, 3 quart saucepan over medium heat, melt butter. Add onions and cook until onions are tender, 7 to 10 minutes. Add garlic and cook 1 minute more.
2. Stir in flour, cayenne pepper, salt and black pepper. Cook 1 to 2 minutes.
3. Slowly whisk chicken stock into butter/flour mixture. Bring to a boil and cook several minutes until thickened. Add chicken.
4. Remove from heat and stir in spinach and heavy cream. Serve immediately.
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