Arrange the chicken breasts skin side down on a cutting board, making
sure the skin is evenly stretched over the breasts. Remove the fillet
strip from each breast, discard the white tendon, and in a food
processor grind the fillets. Add the ice, blend the mixture until the
piece is absorbed, and with the motor running add the cream.
Add the spinach, salt, fennel seeds, zest, nutmeg, and pepper and
blend the filling well, scraping down the sides. Turn the breasts
skin side up and beginning at the pointed end pull the skin back
carefully, leaving the thin transparent membranes attached along at
the opposite end. Spread 3 tb spinach filling evenly over each
breast, smoothing it, and stretch the skin over the filling for
another use such as miniature quenelles made by poaching small balls
of it in clear soup. Chill the chicken, wrapped tightly in plastic
wrap for 1 hour.
In a large oven proof skillet heat the oil over moderately high heat
until it is hot but not smoking, add the chicken, skin side down, and
season it with salt and pepper. Saute the chicken for 1 to 2 minutes,
or until the skin is golden brown, turn it skin side up, and bake it,
covered, in a preheated 400 F oven for 10 minutes. Transfer the
chicken to a cutting board and let it stand, covered loosely with
foil, for 5 minutes.
Make the sauce while the chicken is standing: pour off the fat from
the skillet, add the Madeira, and boil it, scraping up the brown
bits, until it is reduced to about 2 tb. Add the broth and boil the
mixture, stirring for 1 minute. Stir the arrowroot mixture, add it to
the skillet, whisking, for 1 minute.
Holding a knife at a 45 angle slice the chicken crosswise and
arrange the slices, overlapping them slightly, on 4 heated plates.
Spoon some of the remaining sauce separately.
