Ingredients
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5 fluid ounces chicken broth, divided
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4 fluid ounces white wine (Chardonnay)
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1 1/2 ounces arrowroot
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2 fluid ounces olive oil
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1 small lemon, zest of (about 1 tspn.)
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1 teaspoon dried basil
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1/4 teaspoon salt
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1/2 lemon, juice of
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10 shiitake mushrooms, stems removed
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2 chicken breasts
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cracked black pepper
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salt
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crushed red pepper flakes
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4 cups baby spinach leaves
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1/2 cup red pepper, chopped
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1/4 cup raisins
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1/2 cup cashews, halves and pieces (Planters)
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2 ounces goat cheese
Instructions
- 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.