Wednesday, December 8, 2010

Lemon Parsley Chicken Filets with Sun Dried Tomato Spinach Wontons

A nice light entree!
     Lemon parsley chicken is not quite as rich as a Poulet a la Francaise because the sauce is not finished with butter.  The wontons have a very nice flavor and they are a good accompaniment for the chicken.  This is a tasty lunch entree or light dinner!  

     Sun Dried Tomato Spinach Wonton Recipe:
     Heat 2 cups of water in a sauce pot over low heat.
     Add 3 sun dried tomato halves.
     Simmer the sun dried tomatoes, till they become soft.
     Remove the reconstituted sun dried tomatoes from the water and finely chop them.
     Heat a saute pan over medium/medium low heat.
     Add 1/2 tablespoon of olive oil.
     Add 1 clove of minced garlic.
     When the garlic turns a golden color add 1 handful of fresh spinach leaves.
     Add the chopped sun dried tomatoes.
     Saute till the spinach becomes wilted.
     Season with sea salt and white pepper.
     Remove the spinach and sun dried tomato wonton stuffing from the heat and let it cool.
     Place 4 wonton wrappers on a counter top.  (Store bought pre-made wonton wrappers are fine for this recipe.)
     Place a dab of the sun dried tomato spinach stuffing on the middle of a wonton wrapper.
     Brush the edges of the wonton wrappers with egg wash.
     Form a simple triangle shaped wonton fold.
     Allow the wontons to dry in open air for five minutes.
     Heat a pot of water over high heat, so the wontons can be cooked later in the recipe.
     Lemon Parsley Chicken Recipe:
     Butterfly cut a 6 to 8 ounce chicken filet into two pieces, so they are an even thickness.
     Dredge the chicken filets in flour.
     Dip the chicken filets in egg wash.
     Lightly dredge the egg washed chicken in flour that is seasoned with sea salt and black pepper.
     Heat a saute pan over medium heat.
     Add 1 small splash of olive oil.
     Add 2 pats of unsalted butter.
     Saute the filets on both sides, till they become a golden brown color.
     Drain the excess oil out of the pan.
     Add 1 generous squeeze of lemon juice.
     Add 3/4 cup of light chicken broth.
     Add 1 pinch of sea salt and black pepper.
     Reduce the temperature to low heat.
     Simmer the filets in the thin sauce.
     Simmer and reduce, till only a few tablespoons of the pan juices remain.
     Add 1 small splash of virgin olive oil.
     Add 3 to 4 tablespoons of chopped Italian parsley.
     Toss the chicken and lemon parsley sauce together.
     Lemon Parsley Chicken Filets with Sun Dried Tomato Spinach Wontons:
     Cook the wontons in the boiling water, till they float.
     When the wontons float, then they are done cooking.
     Place the lemon parsley chicken filets on a plate.  
     Pour any extra sauce over the chicken and onto the plate.
     Set the wontons next to the chicken filets on the lemon parsley sauce.

     Simple crisp flavors are the theme of this entree.  The flavor of garlic spinach and sun dried tomato is complimentary to the lemon parsley sauce.  Yum!  ...  Shawna

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