CHICKEN FINGERS WITH GREEN PEPPERCORNS
450g chicken (turkey) breast, salt & pepper, 1 small can green peppercorns. Spinach (to obtain 4C puree), 60g butter, salt, pepper, nutmeg, 340ml creme fraiche.
Oven: 225C/Gas 8
Serves: 4
Source: Simca
METHOD
Slice chicken into fingers 3/4"x3/4" , season mix with drained, crushed peppercorns, let marinate overnight. Parboil spinach, refresh & dry. Cream butter. Puree greens add seasoning, half creme fraiche and butter. Warm in pan till smooth, keep warm. Saute chicken, serve on sauce, dot with butter & creme fraiche, gratinate in oven 425F Light Bordeaux or Cotes du Rhone.