1/4 pound Jarlsberg cheese, shredded
2 pounds spinach, rinsed and stemmed
2 pounds Yukon gold potatoes, unpeeled, cut into wedges
6 boneless chicken breasts, with skin
Salt and black pepper to taste
1 tablespoon butter
1 large shallot, minced
Dusting of cayenne pepper or curry powder
2 tablespoon flour, all-purpose
2 cups milk, heated
1. Heat a Dutch oven until very hot. Rinse the spinach, add to Dutch oven and sprinkle with salt. Toss and cook until wilted, about 2-1/2 minutes. Drain well in a colander and set aside.
2. Bring a saucepan of salted water to a boil. Add the potatoes, cover, reduce the heat, and simmer until a knife point easily pierces a wedge, about 15 minutes. Drain into a colander. Set potatoes on a serving platter, wrap in foil, and keep warm in a 150-degree oven.
3. Rinse the chicken breasts and pat dry. Sprinkle generously with salt and pepper.
4. Heat the butter in a wide, heavy saute pan over high heat. Add the chicken breasts, skin side down. Sear briefly. Reduce the heat to medium-high and saute, turning once, until well-browned and cooked through, 6 to 7 minutes on each side. Add the breasts to the serving platter and keep warm.
5. Drain all but 2 tablespoons of fat from the saute pan and place the pan over medium-high heat. Add the shallot and cayenne or curry powder and cook, stirring to coat, for about
30 seconds. Add the flour and warm milk, whisking until smooth. Simmer, stirring occasionally, until slightly thickened, about 3 minutes.
6. Just before serving, add the Jarlsberg to the sauce and stir until melted. Taste for salt.
7. Meanwhile, arrange the warm potatoes and mound the spinach around the chicken breasts. As soon as the cheese melts, pour the hot sauce over the chicken and spinach, then serve immediately.
Serves 6 people.