Chicken Creole
With a bag of fresh spinach from my CSA on hand, and only a short amount of time to get dinner ready after work, I swung by the grocery store, picked up some chicken breasts, and planned on a simple, easy and fast dinner for this evening.
There’s a restaurant in town called Louisiannes, Etc. They make a very flavorful and elegent yet simple dish called Chicken Louisianne. It’s a nice chicken breast served over a bed of sauteed spinach and covered with a creole mustard sauce.
I’ve tried to re-create it several times, and it always turns out good… but I’ll never be able to make a sauce as subtle yet impactful as what they do.
This is based on that dish… with, of course, my own methods thrown in.
Ingredients:
Olive Oil
2 boneless, skinless chicken breasts
Salt and pepper to taste
Creole seasoning to taste
Sauce:
2 cloves garlic, chopped
1 cup Chicken stock
2 Tablespoons mustard
Creole seasoning, to taste
Spinach:
Olive Oil
1 bag spinach
1 red onion, sliced
1 clove garlic, chopped
Heat olive oil in pan. Season chicken breasts. Sautee until cooked completely through. Remove from pan.
Add garlic to pan. Add chicken stock and deglaze pan. Add mustard and stir well. Add creole seasoning to taste. Simmer til slightly reduced.
While preparing the above, add olive oil, spinach and garlic to another sautee pan. Sautee until wilted.
Put spinach on the botton of a serving dish. Slice chicken into pieces. Put on top of spinach. Pour sauce over spinach and chicken to serve.