Pheasant Breast Supreme

Start to Finish: 55 minutes

Ingredients:
4 medium skinless, boneless pheasant or chicken breast halves (1 pound total)
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
1/2 cup sliced fresh mushrooms
1/4 cup finely chopped shallots
1/4 cup finely chopped celery
1/4 cup cream sherry or chicken broth
2 teaspoons finely shredded lemon peel
3 tablespoons lemon juice
1/2 cup chicken broth
1 cup whipping cream
1/4 cup dairy sour cream
2 tablespoons butter
2 cloves garlic, minced
6 cups torn fresh spinach
1/4 cup toasted sliced almonds

Directions:
1. Place a pheasant or chicken breast, boned side up, between 2 pieces of plastic wrap. Working from the center to edges, very gently pound with the flat side of a meat mallet till 1/8 inch thick. Remove plastic wrap. Repeat with remaining pheasant or chicken.

2. In a shallow dish, stir together flour, salt and pepper. Lightly coat pheasant or chicken on both sides with flour mixture; shake off excess.

3. In a large skillet, melt 2 tablespoons of the butter. Cook pheasant or chicken, half at a time, over medium heat for 3 to 4 minutes till no longer pink, turning occasionally. Remove from skillet and keep warm.

4. In the same skillet, add the remaining 1 tablespoon butter. Cook mushrooms, shallots and celery in hot butter for 5 to 6 minutes or till tender, stirring often. Carefully add the cream sherry or chicken broth, lemon peel and juice. Using a wooden spoon, stir and scrape up browned bits in skillet.

5. Add the 1/2 cup chicken broth. Bring to boiling; reduce heat. Cook, uncovered, over medium-high heat for 6 to 8 minutes or till most of the liquid has evaporated (measures about 2 tablespoons), stirring often. Whisk in the whipping cream and sour cream. Cook, whisking constantly, over medium heat for 5 minutes or till mixture thickens and is reduced to about 1 cup. Return pheasant or chicken pieces to skillet; heat through.

6. In a 12-inch skillet melt the 2 tablespoons butter. Add garlic. Cook garlic for 1 minute. Add the spinach. Using two spoons or tongs, toss 30 seconds or till spinach is coated and just wilted.

7. To serve, evenly divide spinach among 4 warmed dinner plates. Place a pheasant or chicken piece on each bed of spinach; pour sauce over it. Sprinkle with almonds. Makes 4 servings.

Nutrition Facts (per serving):
639 calories, 48 (g) total fat, 194 (mg) cholesterol, 455 (mg) sodium, 15 (g) carbohydrates, 6 (g) dietary fiber, 35 (g) protein.

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