Recipe - Roxannes Boursin Chicken

14 Whole chicken breasts;
skinned, boned, cut in
chunks
1 pound Butter
2 md Onions; chopped
8 Cloves garlic; chopped fine
1 pound Fresh spinach; chopped
1 pound Cream cheese
1 tablespoon Each: basil; marjoram, dill,
oregano
2 tablespoon Chives
Salt and pepper
Seasoned flour
1 cup Cream
3 cup Chicken stock
Gorgonzola cheese

Dredge chicken in flour, seasoned with salt and pepper. Melt part of the
butter and saute the chicken in batches, adding more butter as needed over
medium heat. Set aside. Add onions and garlic to pan and more butter if
needed. Cook until onions are soft. Add enough flour to absorb excess
butter. Add cream cheese and herbs. Whisk until smooth. Slowly add 3 cups
strong chicken stock and 1 cup cream. Add One half the spinach to the sauce and
cook until wilted. Pour sauce over chicken and wilt remaining spinach in
pan. Garnish with this. Crumble Gorgonzola cheese over the top and serve.

Busted by Barb; Beyond Biscuit Newsletter Issue 27 by
southernfoodadmin@list.miningco.com on behalf of

Recipe by: The Kentucky Derby Museum Cookbook

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Feb 14,
1998