 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This is an incredibly, delicious chicken dish. I have make it twice, once using regular fresh spinach and once with the fresh baby spinach and I highly recommend using the baby. You're gonna love this!!!! Ingredients:
3 tablespoons olive oil |
1/4 cup all-purpose flour |
salt and pepper |
1 large egg |
1 tablespoon water |
4 boneless skinless chicken breast halves, pounded to 1/4 inch thickness |
2 tablespoons olive oil |
2 medium shallots, minced |
10 ounces fresh baby spinach leaves, rinsed & dried well |
3/4 cup chicken broth |
1/4 cup dry white wine |
1 cup heavy cream |
cayenne pepper, to taste |
salt |
4 ounces mozzarella cheese, shredded |
Directions:
1. CHICKEN: Heat oil in skillet.
2. Mix flour, salt& pepper.
3. Light beat egg& water.
4. Dredge each chicken piece in flour, then dip each side of chicken in egg wash.
5. Place in pan in single layer& saute to a golden brown, turning once.
6. about 2 min.
7. per side.
8. Transfer to a baking pan just large enough to hold the chicken in a single layer.
9. Tent with foil to keep warm.
10. Preheat broiler SAUCE: Wipe out the skillet& add oil over med heat Add shallots& spinach; saute until spinach is completely wilted.
11. Stir in chick broth, wine and cream.
12. Bring to boil& cook 12 minutes until reduced by half Season with cayenne& salt Remove foil& spoon sauce over chick breasts.
13. Divide the mozzarella over the tops of each piece of chick.
14. Broil chicken 4 to 5 inches from the heat 2 to 3 minutes or until cheese bubbles& is light golden brown.
|
|