Spinach-Wrapped Chicken with Shiitakes and Cranberries
- 1 ⅕ kilograms (approximately 1 pound) Spinach
- 2 Tbsps lemon juice
- 800 grams (approximately 28 1/2 ounces) Chicken breasts
- freshly ground peppers
- freshly grated Nutmeg
- 400 grams (approximately 14(approximately 1 3/4 ounces) ounces) shiitake mushrooms
- 2 small white onions
- 4 Tbsps fresh Cranberry
- 3 Tbsps butter
- 50 milliliters (approximately 3 1/2 tablespoons) white wine
- 4 Tbsps Cranberry juice
Rinse the spinach and blanch in a pot of boiling salted water with the lemon juice for 1 minute. Drain, rinse under cold water and drain.
Rinse the chicken breasts, pat dry and cut lengthwise into strips. Season with salt, pepper and some freshly grated nutmeg.
Place several pieces of chicken in the center of a large piece of plastic wrap, alternating with the spinach stack, dividing between 2 sheets 15 x 8 cm approximately (6 x 3 1/3-inches) of plastic wrap and reserving some spinach for wrapping around the stack. Wrap each stack with spinach and enclose in the plastic wrap. Overwrap in foil.
Heat a steamer over simmering water, add the 2 packages, cover and steam until the chicken is cooked through and feels firm to the touch, 30-40 minutes.
Meanwhile stem the mushrooms, wipe the mushroom caps with a damp paper towel and slice. Peel the onions and cut in half or quarters, depending on size. Rinse the cranberries.
Melt the butter in a skillet, add the mushrooms and saute. Add the cranberries, white wine , cranberry juice and salt and simmer utnil the mushrooms are tender, 8-10 minutes.
Unwrap the chicken and slice. Serve the chicken with the mushrooms and the sauce on warmed plates.