Total Calories: 1,085
To make the sauce, in a large, heavy saucepan, whisk butter and fl our over low heat about 2–3 minutes, taking care not to brown. Gradually whisk in wine, hot chicken stock and warm cream. Raise heat and bring the sauce to a boil. Remove from heat and whisk in cheeses until melted and well blended. Season with nutmeg, pepper and salt. In a small bowl, add 1?2 cup sauce to the egg yolk. Pour back into the saucepan.
In a large, heavy skillet, over medium heat, add the chicken and stir in half of the sauce. Gradually add the remaining sauce and heat until bubbly. Top with the Parmesan cheese and place under the broiler to melt and lightly brown the cheese. Divide the rice among plates and make a well in the middle of each. Circle each rice ring with spinach. Scoop the piping hot hash into the rice rings and serve immediately.
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