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Categories:
olive oil all-purpose egg chicken breasts sauce olive oil shallots baby spinach chicken broth white wine heavy cream Mozzarella cheese
Viewed: 32 - Published at: 6 years agoIngredients
- 3 Tbs. olive oil
- 1/4 cup all-purpose flour
- 1 egg
- 4 boneless skinless chicken breasts pounded 1/4 "
- Sauce
- 2 Tbs. olive oil
- 2 Med. Shallots minced
- 10 Ounce baby spinach rinsed & dried well
- 3/4 Cup chicken broth
- 1/4 Cup dry white wine
- 1 Cup heavy cream
- 4 Ounces mozzarella cheese shredded or 16 thin
- slices
Method
- To make the chicken:
- Heat the oil in a nonreactive 12 inch skillet over
- medium heat. Mix the flour, salt & fresh ground
- pepper (to taste).
- Lightly beat the egg with water. Dredge each
- chicken breast in flour, shaking off the excess.
- Then dip each side of the breasts in egg wash.
- Place in pan in a single layer and saute to a golden
- brown, turning once. Transfer to a baking pan in a
- single layer. Tent with foil.
- Sauce:
- Wipe out the skillet and add oil over medium heat.
- Add the shallots and spinach. Saute until spinach
- is completely wilted. Stir in chicken broth, wine, and cream. Bring to boil and cook until reduced by half.
- Season with cayenne pepper.
- Preheat the broiler. Remove foil and spoon the sauce over the chicken. Divide the mozzarella
- over the top over the chicken. Broil 4 to 5 inches
- from the broiler 2 to 3 minutes or until the cheese
- bubbles and is light golden brown. Serve at once.
