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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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When my nephew was just three, I made potatoes Dauphinoise for Mother’s Day. He spent the evening nibbling on dolphin potatoes. That memory came back to me as this was in the oven and has been named for him. The preparation of this Italian-French inspired dish goes quickly and leaves you with a lovely company worthy dish, but don’t let that stop you from making it for the family. The best part is no one will know that the sinfully rich sauce is light and low-fat. Ingredients:
4 red potatoes, in paper thin slices |
1/2 teaspoon salt |
1 (10 ounce) box frozen spinach, thawed and drained |
2 1/2 tablespoons olive oil |
1 small onion, finely diced |
2 cloves garlic, minced |
1 tablespoon fresh basil, chopped |
1 teaspoon fresh oregano, chopped |
12 ounces boneless skinless chicken breasts, trimmed and cut into 1/2 inch cubes |
1 1/2 cups baby portabella mushrooms, sliced |
3/4 cup nonfat dry milk powder |
3/4 cup chicken broth or 3/4 cup water |
1/4 cup dry white wine |
2 tablespoons flour or 2 teaspoons arrowroot |
Directions:
1. Pre-heat over to 375 degrees
2. Slice red potatoes paper thin, preferably with a mandolin; soak slices in water with 1/2 teaspoon of salt while preparing other ingredients
3. Add 2 teaspoons of olive oil to a non-stick pan and begin to cook 1 clove of garlic with 1/3 of the diced onion for 2 minutes; add spinach and 2 teaspoons of basil and oregano; continue to cook another 3 minutes
4. Add 2 teaspoons of olive oil to a second (larger) non-stick pan over medium to high heat; add remaining garlic, onion and sliced mushrooms; cook until mushrooms are tender and put in a medium bowl or plate
5. Add 2 teaspoons of oil to the same pan you cooked mushrooms; stir in remaining garlic, onions and chicken and cook five minutes until chicken is opaque but not cooked through; add to bowl with mushrooms
6. Mix together chicken broth and non-fat dry milk; add to pan used for mushrooms and chicken and cook for one minute; add white wine, 1 teaspoon of basil
7. Return mushrooms and chicken to pan and let cook three minutes; sprinkle flour or arrowroot to the pan and cook an additional 3 minutes
8. Add salt and pepper to taste
9. Lightly oil 8 by 8 pan with olive oil
10. Layer 1/3 of drained potatoes on the bottom of the baking dish; top with 1/2 spinach; top that with half the chicken and mushroom mixture
11. Repeat layers, finishing with the remaining potatoes; drizzle last bit of oil
12. Bake for 40 minutes; top layer should be browned and the sauce bubbly
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