Chicken Gismonda

Name: Chicken Gismonda
Prep time: 15 min
Total time: 50 min
Yield: 4 Servings
Ingredients: 4 boneless, skinless chicken breasts; salt & pepper, to taste; u00bd cup bread crumbs; u00bd cup butter, divided; 2 pounds spinach, cleaned and stemmed; 1 cup mushrooms, minced; a splash or two of Madeira or Sherry; shredded mozzarella cheese

By Leslie Blythe Cheese, Chicken, Mushrooms Broiling, Sautéing

November 4, 2016

Chicken Gismonda is a recipe from the Rangoon Racquet Club in Beverly Hills, which opened in 1975 and closed in the early 1990's. It is chicken that is smothered in mushrooms and served on cooked spinach and covered with melted mozzarella cheese.

Prep: 15 mins
Cook: 35 mins
Yields: 4 Servings

Ingredients

4 boneless, skinless chicken breasts

salt & pepper, to taste

½ cup bread crumbs

½ cup butter, divided

2 pounds spinach, cleaned and stemmed

1 cup mushrooms, minced

a splash or two of Madeira or Sherry

shredded mozzarella cheese

Directions

1Season the chicken breasts with salt and pepper. Coat in bread crumbs and sauté in ¼ cup butter in skillet until golden brown on both sides.

2Blanch spinach in boiling water 1 minute. Drain. Brown half the remaining butter in another skillet and sauté spinach until tender. A little salt and pepper to taste. Pour in a little Madeira and sauté until it's reduced a bit.

3Remove chicken from pan and add remaining butter. Add mushrooms and sauté until light brown. Arrange the chicken breasts on top of the spinach on a plate and cover with mushrooms. Drizzle the pan juices over the chicken.

4Top with mozzarella cheese and place under the broiler until the cheese is melted and bubbling.

Adapted from The Los Angeles Times - created by the Rangoon Racquet Club, Beverly Hills

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