Chicken Breasts, Muscat Wine and Black Pudding served with Steamed Spinach

Pan-seared chicken and black pudding served with a rich Muscat wine reduction and freshly wilted buttered nutmeg spinach.

Chicken Dinner High Protein Spinach Black Pudding Muscat Wine

Estimated Nutrition

Calories

637.2

kcal / serving

2548.8 kcal total

Carbs

26.8g

per serving

107 g total

Fat

38.6g

per serving

154.5 g total

Protein

45.6g

per serving

182.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

for the spinach

Fruits

1.5

tsp

Lemon Juice

Liquids

900

Chicken Stock

175

Muscat Wine

sweet wine such as Muscat Beaumes de Venise

Meat

piece

Chicken Breast

boneless

225

Black Pudding

sliced into 16 pieces

NutsSeeds

1.5

tsp

Tarragon Leaf

chopped

Salt

to taste

Black Pepper

freshly ground, to taste

Nutmeg

freshly grated

Vegetables

900

Spinach

fresh, large stems removed

Method

Reduce the chicken stock in a wide pan until it reaches 175ml.

Season both sides of the chicken breasts with salt and pepper.

Fry the chicken skin-side down in butter for 6 minutes, then flip and cook for 7 minutes more.

Remove the chicken to keep warm and fry the sliced black pudding for 1 minute per side.

Deglaze the pan with Muscat wine and reduce to approximately 45ml.

Add the reduced stock, boil for 2 minutes, then whisk in butter, lemon juice, and seasoning.

Wilt the spinach in a hot pan, drain excess liquid, and toss with butter and nutmeg.

Slice the chicken diagonally and arrange on plates with the black pudding.

Stir tarragon into the sauce and spoon over the chicken and around the plates before serving.