ARCHIVED RECIPES See More Chef Larry Recipes CONTACT INFO E-Mail Chef Larry Your Comments, Questions

Ingredients

4 Chicken breasts, 5-6 ozs. boneless, skinless
1/2 cup Seasoned flour (flour seasoned with salt and pepper)
1/3 cup Cooking oil
1 T. Butter
1 tsp. Shallot, minced
1/2 tsp. Garlic, minced
1/4 cup Fresh tomato, diced
1/2 cup Mushrooms, sliced
2 Scallions, minced
4 oz. Dry white wine
1/4 cup Chicken stock
1/2 cup Cream
Squeeze of fresh lemon juice
Salt to season
Fresh ground black pepper to season
6 cups (packed) Fresh spinach leaves, torn
1/2 tsp. Fresh parsley, chopped (optional)

Method
Cut chicken breasts in half. Gently pound chicken breasts to achieve uniform thin slices or scaloppini approximately 1/8 inch thick. Preheat saute pan over medium high heat. Lightly dredge chicken scaloppini in seasoned flour. Add oil to preheated saute pan. Carefully add chicken scaloppini and saute until golden brown on both sides and cooked through (approximately 3-4 minutes on each side). Remove from pan and reserve, keeping warm.

Drain excess oil from pan and return to heat. Add 2 tsp. butter, 2/3 tsp. shallot, 1/4 tsp. garlic, tomato and mushrooms. Saute briefly, do not brown. Deglaze pan with white wine and reduce liquid by 1/2. Add chicken stock continue to simmer, reduce by 1/2. Add cream and bring to a simmer. Add squeeze of fresh lemon and simmer until sauce thickens. Season with salt and pepper.

In a separate pan, saute remaining shallot and garlic in butter. Add spinach leaves and cook just until spinach wilts. Season with salt and pepper. Transfer sauteed spinach to a warm serving platter. Place sautéed chicken scaloppini over spinach and top with sauce. Serve immediately.

Makes 4 Servings