Summary

Ingredients

• 4 poulard (s) breasts
• 500 g spinach
• 50 g pine nuts
• 4 shallot (s)
• 3 cloves garlic
• 1 bay leaf
• 2 lemon (s), untreated, add the juice
• 1 lemon (s), untreated, remove the zest
• 250 ml chicken broth
• 100 ml wine, white, dry
• olive oil
• some thyme sprigs
• Fructose
• nutmeg
• salt and pepper

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Instructions

1. Marinate the chicken breasts in a mixture of olive oil, two crushed cloves of garlic, a few sprigs of thyme and lemon juice.
2. Finely dice 2 shallots and sweat in 1 tablespoon olive oil until translucent. Deglaze with white wine and reduce until the liquid has almost boiled off. Top up with the broth, add the bay leaf and reduce the broth by half. Add lemon juice and zest. Let simmer for 10 minutes. Remove the bay leaf. Mix in everything with the hand blender and season with fructose, pepper and salt.
3. Remove the chicken breasts from the marinade and fry them in olive oil over medium heat for about 10 minutes. Roast the pine nuts in a non-fat frying pan over medium heat.
4. Finely dice 2 shallots, sweat in olive oil until translucent, add a squeezed clove of garlic and the washed spinach, season with salt and nutmeg and let collapse while stirring.
5. Place the sliced breasts on top of the spinach and pour the sauce over them. Garnish with the roasted pine nuts.
6. Rice goes very well as a side dish.