Review of last recipe (photo above) - Just a comment first about the construction.  My picture doesn't do it justice; it really looked like a log.  The "knot" (on the left side) doesn't show up very well in the photo, and after making this, I looked at the picture in the recipe, and the pistachios were sprinkled only on the "knot", not all over the cake.  The directions didn't state it in that way.  In any case, it was easy to make, and the addition of the instant coffee to the frosting made a big difference.  The cake was light and not really that flavorful, but with the frosting and the whipped cream, it made for a decent dessert.

TODAY'S RECIPE - CHICKEN SUPREME WITH SPINACH
From Women's Day, November 16, 1982 ( 1 month and 30 years ago...yikes).  Recipe from Executive Chef Fernand Gutierrez, La Reserve, Inn on the Park, Houston, TX.  After Googling Mr. Gutierrez, I found out at some point, he moved to Chicago where he was named one of the Great Chefs of Chicago.  Unfortunately, he died young; in 2006 at the age of 56.

Serves 2.

1 cup chicken broth
1 chicken breast (about 1 lb), skinned and boned (reserve bones)
1 clove shallot, diced
1/4 cup white wine
1/4 tsp tarragon
dash of salt and pepper
2 tbsp heavy cream
1 tsp butter
10 oz. spinach, steamed
hot cooked baby carrots

In a large saucepan, bring to boil the broth, reserved chicken bones, shallot, wine, tarragon, salt and pepper.  Reduce heat and simmer about 15 minutes.

Place chicken in a steamer basket or strainer over broth and return broth to boil.  Cover and steam over medium heat for about 6 minutes, or until the chicken is barely tender.

Remove the chicken to a serving plate and keep warm.  Strain broth into skillet or back into saucepan.  Boil until reduced to 1/4 cup.  Stir in cream and butter and cook about 1 minute or until the sauce is slightly thickened.

Center chicken on plate and surround with spinach.  Spoon sauce around the spinach in a circle.  For color, serve some baby carrots on the side.