Ingredients:
5 fluid ounces chicken broth, divided
4 fluid ounces white wine ( Chardonnay)
1 1/2 ounces arrowroot
2 fluid ounces olive oil
1 small lemons, zest of ( about 1 tspn.)
1 teaspoon dried basil
1/4 teaspoon salt
1/2 lemons, juice of
10 shiitake mushrooms, stems removed
2 chicken breasts
cracked black pepper
salt
crushed red pepper flakes
4 cups baby spinach leaves
1/2 cup red peppers, chopped
1/4 cup raisins
1/2 cup cashews, halves and pieces ( Planters)
2 ounces goat cheese
Directions:
Mix 1 oz chicken broth with the arrowroot.
Bring remaining 4 oz chicken broth and the wine to a boil in a medium saucepan.
Turn down heat and simmer for 10 minutes.
Add the chicken broth/arrowroot mixture.
Simmer until mixture thickens, stirring constantly.
Remove from heat and cool.
Add 2 oz olive oil, lemon zest, basil flakes, 1/4 tsp salt and lemon juice.
Put the mushrooms in a bowl and pour the above mixture over them.
Mix and refrigerate for 1 hour.
Pound the chicken breasts to about 1/4 inch thick then cut into 1″ x 2″ pieces (about 20).
Sprinkle with salt, pepper and red pepper flakes on both sides (sprinkle the red pepper flakes sparingly – it will be quite hot).
Put the spinach in a large serving bowl.
Grill the mushrooms over high heat until soft (save the marinade).
Cut the grilled mushrooms in quarters.
Grill the chicken about 1 minute on each side.
Add the chicken and mushrooms to the serving bowl with the spinach.
Pour the marinade over and toss.
Add the red peppers, raisins and cashews.
Crumble in the goat cheese.
Servings: 4
Time preparation: 60 min.
Time total: 90 min.