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Ingredients

4 Chicken breasts, 5 - 6 ozs. boneless, skinless, pounded to create thin slices
1/2 cup Seasoned flour (flour seasoned with salt and pepper)
1/3 cup Cooking oil
1 tbsp. Butter
1 tsp. Shallot, minced
1/2 tsp. Garlic, minced
5-6 cups Spinach leaves, fresh, stemmed
Pinch of ground nutmeg
1/4 tsp. Tarragon leaves
1/3 cup Green and Red bell pepper, seeded and sliced
1/4 cup Kalamata olives, pitted and sliced
1/4 cup Fresh tomato, diced
4 oz. Dry white wine
1/3 cup Chicken stock
Squeeze of fresh lemon juice
Salt to season
Fresh ground black pepper to season
1/2 tsp. Fresh parsley, chopped

Method
Cut chicken breasts in half. Gently pound chicken breasts to achieve uniform thin slices or scaloppini approximately 1/8 inch thick, reserve.

Preheat saute pan over medium high heat. Melt 1 tsp. of butter in saute pan, add 1/2 tsp. shallot and 1/4 tsp garlic. Saute until translucent. Add spinach leaves, season with salt, pepper and nutmeg. Cook until wilted, remove and reserve keeping warm.

Reheat saute pan. Lightly dredge chicken scaloppini in seasoned flour. Add oil to preheated saute pan. Carefully add chicken and saute until golden brown on both sides and cooked through (approximately 3 minutes on each side). Remove from pan and reserve, keeping warm. Drain excess oil from pan and return to heat. Add butter, shallot, garlic tarragon leaves, peppers, olives and tomatoes. Saute briefly. Do not brown.

Deglaze pan with white wine and reduce liquid by 1/2. Add chicken stock continue to simmer. Add squeeze of fresh lemon and simmer until sauce thickens. Season with salt and pepper. Stir in parsley. Place sauteed spinach on serving plates or a platter and top with sauteed chicken. Top with sauce and serve immediately.

Makes 4 Servings