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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
2 tsp. Butter
2 bunches Fresh spinach leaves, washed and stemmed
1 tsp. Shallot, minced
1/3 tsp. Garlic, minced
2 Scallion, minced
6-8 Kalamata olives, sliced
1/2 cup Mushrooms, sliced
1/4 cup Fresh tomato, diced
1 tsp. Capers
3 oz. Dry white wine
Salt to season
Fresh ground black pepper to season
1/2 tsp. Fresh parsley, chopped

For the Chicken Veloute

1 tbsp. Flour
1 tbsp. Butter, melted
1 cup Chicken stock

Method
Prepare Chicken Veloute by bringing chicken stock to a simmer. Combine melted butter and flour, mix well to form a thick paste or "roux." Add roux to simmering chicken stock and whisk vigorously. Cook for 5 minutes while whisking. Remove, strain and reserve. Preheat saute pan over medium heat. Lightly dredge chicken breasts in seasoned flour. Add oil to preheated saute pan. Carefully add chicken breasts and saute until golden brown on both sides and cooked through (approximately 4-5 minutes on each side).

Remove cooked chicken breasts from pan and reserve, keeping warm. Drain excess oil from pan and return to heat. Add spinach leaves. Season with salt and pepper cook until just wilted. Remove wilted spinach leaves and place on a warming serving platter. Return pan to heat and melt butter. Add shallot, garlic, scallion, olives, mushrooms, tomatoes and capers. Saute briefly, do not brown. Deglaze pan with white wine and reduce liquid by 1/2. Add chicken veloute and bring to a simmer. Season with salt, pepper and squeeze of fresh lemon juice. Stir in parsley. Place sautéed chicken breasts over spinach. Top generously with sauce and serve.

Makes 4 Servings