Steamed Chicken Breast in Spinach with Shiitake

Ingredients

• 1.2 kg spinach
• Salt
• 2 tbsp lemon juice
• 800 g chicken breast fillets
• Pepper (freshly ground)
• freshly grated nutmeg
• 400 g shiitake mushrooms
• 2 small white onions
• 4 tbsp fresh cranberries
• 3 tbsp butter
• 50 ml white wine
• 4 tbsp cranberry juice

Instructions

1. 1.

   Wash and rinse the spinach, then blanch in plenty of salted water with lemon juice for 1 minute. Drain, shock with cold water, and let drain.

2. 2.

   Wash the chicken breasts, pat dry, and slice lengthwise into strips. Season with salt, pepper, and a pinch of freshly grated nutmeg.

3. 3.

   Lay a large piece of plastic wrap, layer alternating strips of chicken and spinach (about two rolls each 15x8 cm). Wrap tightly in plastic, then secure with foil as an outer layer.

4. 4.

   Place the two rolls in a large pot with a steamer basket and steam on low for 30-40 minutes until cooked through.

5. 5.

   Meanwhile, clean the shiitake mushrooms with a damp cloth, slice them, peel the onions and cut into halves or quarters. Rinse the cranberries.

6. 6.

   Heat butter in a pan, sauté the mushrooms until browned on both sides. Add cranberries, white wine, and cranberry juice; season with salt and simmer gently for 8-10 minutes.

7. 7.

   After steaming, carefully unwrap the rolls and slice the chicken with a sharp knife. Plate the sliced chicken with mushrooms and sauce on warmed plates and serve immediately.