Since the opening of their first restaurant in 1978, The Machine Shed has upheld their commitment to quality using only the best beef, pork and poultry. Their menu items are caringly made from scratch using the freshest ingredients. The Morning Blend welcomes The Machine Shed as they share some of their delicious recipes with our viewers.

6ea   10 oz grilled chicken breast

2 Tbl salad oil

2T crushed garlic

1T dried thyme

2T fresh basil

3 cups loosely packed baby spinach

2 cups artichoke hearts rough chopped

3/4 cups sun-dried tomatoes julienne

¼ cup white wine

2 cups hvy cream

2 cups chix stock

¼ lb roux

Salt and white pepper to taste

Sauté the garlic in oil until light brown. Add artichokes, tomatoes and spinach. Cook until spinach is wilted then add wine and reduce by ½. Add cream and stock and bring to simmer and add roux until just coats the spoon. Add herbs and season accordingly.

Serve 4 oz over the grilled chicken with desired starch and veg.