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Featured Recipe: Impressive Athenian Chicken Rolls
December 12, 2010
This weekend’s featured recipe from Janet Tharpe is a “Athenian Chicken Rolls”, flavorful little bundles of chicken, feta and spinach.
To print today’s “Just a Pinch” recipe column, you can click the image below to load a printable pdf with a recipe card.
Here is the sauce that omitted from the recipe card above:
ATHENIAN CHICKEN SAUCE
2 Tbsp butter
3 Tbsp mushrooms, chopped
1 Tbsp flour
1 c chicken broth
3/4 c white wine, dry
1/2 lemon, juiced
1 Tbsp capers, drained
To make sauce, drain most of oil from frypan, leaving brown bits on bottom of pan; add butter and melt over medium heat. Add mushrooms and saute about 2 minutes. Add flour, stirring to blend and thicken. Add chicken broth, wine, lemon juice and capers. Cook about 4 minutes or until thickened.
Comments
3 Responses to “Featured Recipe: Impressive Athenian Chicken Rolls”
This looks great will have to give it a try.
Just in case some were scratching their heads wonder what “Athenian” is – as in Athens Greece so yes the food is Greek.
>>>Did I miss something, I don’t see a sauce recipe….it looks like there may
be an olive on top of one chicken breast?
Go here to see the sauce (it’s included on this page as part of the main recipe)
http://www.justapinch.com/recipe/athenian-chicken-rolls-4705
Here it is. This would be the step after the the chicken is done and removed from the oven.
ATHENIAN CHICKEN SAUCE
2 Tbsp butter
3 Tbsp mushrooms, chopped
1 Tbsp flour
1 c chicken broth
3/4 c white wine, dry
1/2 lemon, juiced
1 Tbsp capers, drained
To make sauce, drain most of oil from frypan, leaving brown bits on bottom of pan; add butter and melt over medium heat. Add mushrooms and saute about 2 minutes. Add flour, stirring to blend and thicken. Add chicken broth, wine, lemon juice and capers. Cook about 4 minutes or until thickened.
Did I miss something, I don’t see a sauce recipe….it looks like there may
be an olive on top of one chicken breast?