Ingredients:
2 pounds bone less skin less chicken breast pounded to
¼ inch
Salt and pepper, flour
Butter
Shallots, chopped garlic
Dry white wine
Whipping cream
1 pound fresh baby spinach.
Fresh parsley
Procedure:
salt and pepper both sides of breast and dredge in flour
shaking off excess.
Saute in 4 oz of butter about 4 to 5 min per side. Transfer to warm plate.
Melt 2 more oz of butter in same pan and add garlic and
shallots and saute till translucent.
Add 1 ½ c white wine and reduce by half. Add cream and reduce by
half. Return chicken to pan and
simmer for 3 more minutes. In
another pan melt 3 oz butter saute spinach seasoning lightly with salt and and
pepper. Arrange spinach on plate,
then chicken on top of spinach, then gravy on top of chicken. Serve