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Name: Sauteed Chicken over Wilted Spinach with Kumquat Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 3 Kumquats; 1/3 c Water; 1 tb Butter; 3 tb White-wine vinegar; 1/8 ts Dried hot red pepper flakes; 4 c spinach leaves Packed; 1 lg Shallot; 2 tb Sugar; 1 tb fresh parsley leaves Chopped; 2 Boneless chicken breast

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INGREDIENTS

3 Kumquats
1/3 c Water
1 tb Butter
3 tb White-wine vinegar
1/8 ts Dried hot red pepper flakes
4 c spinach leaves ; Packed
1 lg Shallot
2 tb Sugar
1 tb fresh parsley leaves ; Chopped
2 Boneless chicken breast

Servings

INSTRUCTIONS

Separately cut kumquats and shallot crosswise into thin slices, discarding any kumquat seeds. Season chicken with salt and pepper. In a skillet heat butter over moderately high heat until foam subsides and saute chicken, skin sides down, until skin is golden and crisp, about 5 minutes. Turn chicken over and cook over moderate heat until just cooked through, about 5 minutes more. Transfer chicken to a plate and keep warm, covered. Add shallot to fat remaining in skillet and cook, stirring frequently, 1 minute. Sprinkle sugar over shallot and cook, undisturbed, until sugar is melted and golden. Immediately stir in kumquats, water, vinegar, and red pepper flakes and simmer, stirring, until sugar is dissolved. Stir in parsley and salt to taste and, if sauce is too liquid, simmer until thickened to desired consistency, about 1 minute. Transfer two thirds sauce to a small bowl and to remainder add spinach and salt to taste, turning with tongs until just wilted. Divide spinach between 2 plates and top with chicken. Spoon sauce over chicken. Yield: 2 servings Recipe by: COOKING LIVE SHOW # CL9265

NOTES

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Sauteed Chicken over Wilted Spinach with Kumquat Sauce

3 Kumquats
1/3 c Water
1 tb Butter
3 tb White-wine vinegar
1/8 ts Dried hot red pepper flakes
4 c spinach leaves Packed
1 lg Shallot
2 tb Sugar
1 tb fresh parsley leaves Chopped
2 Boneless chicken breast

Separately cut kumquats and shallot crosswise into thin slices, discarding  any kumquat seeds. Season chicken with salt and pepper. In a skillet heat  butter over moderately high heat until foam subsides and saute chicken,  skin sides down, until skin is golden and crisp, about 5 minutes. Turn  chicken over and cook over moderate heat until just cooked through, about 5  minutes more. Transfer chicken to a plate and keep warm, covered.    Add shallot to fat remaining in skillet and cook, stirring frequently, 1  minute. Sprinkle sugar over shallot and cook, undisturbed, until sugar is  melted and golden. Immediately stir in kumquats, water, vinegar, and red  pepper flakes and simmer, stirring, until sugar is dissolved. Stir in  parsley and salt to taste and, if sauce is too liquid, simmer until  thickened to desired consistency, about 1 minute.    Transfer two thirds sauce to a small bowl and to remainder add spinach and  salt to taste, turning with tongs until just wilted. Divide spinach between  2 plates and top with chicken. Spoon sauce over chicken.    Yield: 2 servings        Recipe by: COOKING LIVE SHOW # CL9265

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Nutrition

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Serving Size: 1 Serving (754g)
Recipe Makes: 1

Calories: 962
Calories from Fat: 161 (17%)

Amt Per Serving		% DV

	Total Fat 17.9g	24 %
	Saturated Fat 8.9g	45 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 2g
Cholesterol 304.3mg		94 %
Sodium 490.3mg		17 %
Potassium 2004.3mg		53 %
Total Carbohydrate 84.8g		25 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 81.9g
Protein 113.4g		162 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 962

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