Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Miamiherald Meat/poul
Restaurant
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- -----FORMATTED BY LISA
CRAWFORD----------------
1 pk Fresh spinach (16oz)
1 1/2 tb Olive oil (approx)
2 cl Garlic or more: minced
4 Boneless, skinless chicken
-breasts
Salt and pepper
2 Eggs -- beaten
1/2 c Flour for dredging
-----SAUCE-----
3 tb Butter
1 tb Flour
1 c Chicken stock
Juice of 1 lemon
Salt and pepper
Parsley sprigs and lemon
-slices for garnish
Wash spinach leaves and blanch in boiling water for 10
seconds. Drain. Heat oil in a large saute pan over
medium heat, add garlic and cook until fragrant, then
add spinach and cook, stirring, for 3 minutes. Remove
spinach from pan and keep warm. Rinse chicken, then
pound to 1/2-inch thickness. Heat the same saute pan
over medium heat until a light haze forms from the
oil; add more oil if needed. Stir salt and pepper to
taste into flour and dredge the chicken breasts. Dip
chicken into the beaten eggs and fry chicken until
cooked through and lightly browned on both sides,
about 7 minutes total. While chicken is cooking,make
the sauce. To make the sauce, melt the butter in a
skillet over medium-high heat. Add the flour and cook
stirring until it is dissolved and the mixture is a
golden brown, about 3 minutes. Slowly stir in the
chicken broth, then the lemon juice. Season with salt
and pepper to taste and cook until nicely thickened,
about 2 minutes. To serve, arrange a bed of spinach on
each plate, placing chicken breast on top and spooning
sauce over all. Garnish with parsley and lemon slices.
Nutritional info per serving: 544 cal; 63g pro, 19g
carb, 23g fat (39%), 3.5g fiber, 276mg chol, 337mg
sodium
