Hardy Plumbing
December 14, 2011

Recipe of The Week

Pan Seared Chicken

With Cheddar Creamed Spinach And Potato Cake

(click for larger version)
Ingredients (serves 4)

4 potatoes (peeled)

1 c milk

4 chicken breasts

4 chicken thighs

2 10 oz bags of spinach

6 oz white cheddar

1 onion (sliced thin)

1 egg yolk

1/4 c flour

2 tbs butter

1/3 c olive oil

salt and pepper to taste


Begin by sautéing the sliced onions on medium heat in 2 tbs of olive oil. Then add the milk and cook on medium heat for 15 minutes. While this is happening take the peeled potatoes and grate them into a mixing bowl using a box grater. Squeeze the shaved potato to remove all the excess water.

When the water has been pressed out of the potatoes add the egg yolk, a light dusting of flour, and some salt and pepper. Mix together and then form four cakes. Now begin to heat a large sauté pan for the chicken. Salt and pepper the flesh side of the bird. When your pan is nice and hot, place the chicken skin side down in the pan and place in a 400 degree oven to cook for 25 minutes.

In a small sauté pan heat 2 tbs of olive oil and 1 tbs of butter and cook the potato cakes for 5 minutes on each side. Once finished, put them in the oven with the chicken until it is done.

Now in a large sauté pan start cooking the spinach. While the spinach is cooking add 1 tsp of butter, the remaining flour, and the cheddar cheese. Whisk this mixture periodically while it cooks on medium heat for another 5 minutes. The spinach should begin to cook down. Once it has, and there is little liquid left in the spinach pan, you can add the cheese sauce. Remove the chicken and potato cakes from the oven. Plate and enjoy.


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Gurney's Inn