Chicken Gismonda
Submitted by CHEB
Bread crumb-crusted chicken breasts sauteed in butter, layered over wilted spinach, and topped with browned mushrooms and pan drippings. An elegant French-inspired dish ready in 35 minutes.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minChicken Gismonda sounds fancy, and it looks fancy, but it comes together in about half an hour with just a handful of ingredients.
Breaded chicken breasts get a golden sear in butter, then rest on a bed of quick-blanched spinach that’s been tossed in browned butter.
Minced mushrooms sauteed until nutty and golden crown the whole thing, with the remaining pan butter drizzled over the top like liquid gold.
It’s the kind of dish you plate up when you want to impress without breaking a sweat.
Kitchen Tips
- Use fine, dry bread crumbs: They create a thin, even crust that browns beautifully without getting heavy or bready.
- Brown the butter, don’t burn it: You want it foamy and nutty-smelling. The moment it goes from golden to dark, it turns bitter.
- Blanch the spinach just one minute: Any longer and it goes from vibrant green to army drab. Drain it well so it doesn’t water down the plate.
Ingredients
Directions
Note: chicken breasts should be boned and split.
Season chicken to taste with salt and pepper.
Roll in bread crumbs and sauté in 4 tablespoons butter in skillet until cooked through.
Meanwhile, blanch spinach in boiling water 1 minute.
Drain.
Brown half of remaining butter in another skillet and sauté spinach until just tender.
Remove chicken from pan and add remaining butter.
Add minced mushrooms and sauté until light brown.
Place spinach on platter.
Arrange chicken breasts over spinach and cover with mushrooms.
Drizzle butter remaining in pan over chicken.
Garnish with whole mushrooms, if desired.
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