Improv Posted July 31, 2014 Author Share Posted July 31, 2014 Make up the spinach in enough time that you can stick it under the chicken for the last 10 minutes or so of cooking to catch some smoke and juices and heat up. Here's my favorite easy chicken sauce/gravy: 1 cup white wine, 1/2 cup water, 2 tsp chicken bouillon, 1/2 tbsp poultry herbs (sage/thyme/rosemary/etc). Bring that to a boil then whisk in a slurry of 1/2 cup flour mixed well with 1/2 cup cold water. Bring to a light boil for about 5-10 minutes until thickened and the flour is cooked a bit then add 1 tbsp butter, parsley, salt and pepper to taste. Quote Link to comment Share on other sites More sharing options...
jrow17 Posted July 31, 2014 Share Posted July 31, 2014 Killer looking grub Dave! Quote Link to comment Share on other sites More sharing options...
Smoke and Awe Posted August 1, 2014 Share Posted August 1, 2014 Dave, thank you! I'm glad I waited until tomorrow night to do these chicken breasts because now I have your sauce recipe too. I'll take pictures and add to this thread. bigldevil20 1 Quote Link to comment Share on other sites More sharing options...
Smoke and Awe Posted August 2, 2014 Share Posted August 2, 2014 Brined without lemon; stuffed with swiss cheese and grilled indirect as my oven got a little warm. I might not have done the pouch correctly as I cut into the side. Anyway it was a good Friday night dinner. I like the ratio of spinach/mushroom/bacon to chicken when it is made separately. Quote Link to comment Share on other sites More sharing options...
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