1 boneless and skinless chicken breast (270 g)
1/2 teaspoon of salt
1 sprig of black pepper
2 tablespoons of butter
1 tablespoon of oil
1 cored and chopped medium onion (100 g)
3 cups of fresh spinach leaves (200 g)
For the dressing
1/3 cup of white vinegar (80 ml)
1/3 cup of dry white wine (80 ml)
1/3 cup of water (80 ml)
3 egg yolks lightly beaten
1/2 teaspoon of salt
3/4 cup of melted butter (150 g)
2 cups of puffed pastry cut into small cubes and toasted in the oven
1 boneless and skinless chicken breast (270 g)
1/2 teaspoon of salt
1 sprig of black pepper
2 tablespoons of butter
1 tablespoon of oil
1 cored and chopped medium onion (100 g)
3 cups of fresh spinach leaves (200 g)
For the dressing
1/3 cup of white vinegar (80 ml)
1/3 cup of dry white wine (80 ml)
1/3 cup of water (80 ml)
3 egg yolks lightly beaten
1/2 teaspoon of salt
3/4 cup of melted butter (150 g)
2 cups of puffed pastry cut into small cubes and toasted in the oven
Season the chicken breast with salt and black pepper. Reserve
In a medium skillet, melt the butter, add the oil and onion
Bring to a high heat and sauté until the onion is golden brown
Add the chicken, reduce the heat and cook until cooked through and lightly browned
Cut into strips and reserve
In a medium saucepan, combine the spinach leaves and 2 cups of water
Cover and bring to a simmer
Remove from heat, let cool, press and chop. Reserve
Prepare the dressing: in a small saucepan, combine the white vinegar, dry white wine and water
Bring to a boil and reduce the volume to 1/4 cup. Reserve
In a heatproof bowl, whisk together the egg yolks and salt
Gradually add the dressing mixture, whisking well
Place the bowl over a saucepan of simmering water (keep the heat on) and slowly pour in the melted butter while continuously whisking with a hand whisk until thickened slightly
Serve immediately
382 calories per serving
