Vincent’s Italian Cuisine (Uptown)

7839 St. Charles Avenue, New Orleans, LA 70118
504-866-9313

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PARMESAN CRUSTED BREAST OF CHICKEN OVER CREAMED SPINACH

INGREDIENTS FOR CREAMED SPINACH:

2 Boxes Frozen Chopped Spinach, defrosted & strained well
2 c Heavy Cream
2 T Sambuca Liqueur
1 c Parmesan Cheese

INGREDIENTS FOR CHICKEN:

6 Chicken Breast Halves – boneless, skinless, pounded thin
4 Eggs, beaten
4 c Parmesan Cheese
2 c All Purpose Flour
1 c Vegetable Oil

METHOD:

  • Mix ingredients & set aside.

    METHOD:

  • Dredge chicken in flour, then dip in beaten eggs.
  • Move chicken to large bowl of parmesan cheese, pressing cheese into chicken until well coated.
  • Heat oil in a large sauté pan; add chicken and sauté until golden brown.
  • While cooking chicken, heat creamed spinach in a small saucepan or in your microwave.
  • Spread approximately 3 tablespoons of heated spinach on each dinner plate, then top with cooked chicken.
  • Finish the dish with lemon butter sauce (as follows).

    INGREDIENTS FOR LEMON BUTTER SAUCE:

    Juice of 2 small or 1 Large Lemon
    1 t Worcestershire
    1 c Dry White Wine
    1 stick Butter, cut up
    2 T Chopped Green Onions (tops only)

    METHOD:

  • Mix lemon juice, wine & Worcestershire in a saucepan and cook until reduced. (Most of the liquid is cooked out).
  • Add butter and green onions, stirring until butter is melted.
  • Drizzle over chicken and serve.
  • This dish is great for people following Sugar Busters, and makes a great meal when served with pasta & a green salad.

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