The Vermont Cheese Shop Recipes

Ingredients:

1 lb chicken, cut up
2 TBS butter
salt & pepper to taste
4 oz baby spinach leaves
pinch cayenne pepper
4 strands saffron
touch of garlic powder
dry sherry
4 - 5 oz heavy cream
1 cup freshly grated Equinox cheese

Fry chicken in a hot skillet in melted butter until done. Add ground black pepper and salt to taste. Add baby spinach leaves, a pinch of cayenne pepper, saffron and a touch of garlic powder. When spinach is almost wilted, move everything to side of pan and splash some sherry (we used an Amantillado) in center of pan, turn heat down. Stir all up, add 4 or 5 oz heavy cream and grated Equinox cheese (about 2 1/2 - 3 oz). Stir until sauce thickens and serve over cooked rice.

This would pair wonderfully with a Spanish wine (tempranillo, garnacha, mourvedre).