Preheat Oven to 375°
Using plastic wrap, pound the chicken breasts to ¼ inch thick.
Dredge the chicken with a light coating of seasoned flour.
In a saute pan heat 1 tablespoon butter with the lemon olive oil. Dredge the floured chicken in the egg wash and immediatly cook in a saute until golden brown on both sides and set aside or keep in a warm oven.
In the same pan, add a touch more lemon Olive Oil and saute the shallots until light golden brown. Add the spinach and cook until wilted. Remove and top each ckicken breast with a couple tablespoons of the cooked spinach.
In the same pan or a sauce pan, add a couple tablespoons of butter and saute the shallots until light golden brown, add the lemon juice, vinegar, the choped parsley and a coupe tablespoons butter to offset the lemon
Adjust seasoning with salt and pepper.
excellent, thank you.
Great dinner my family loves it🥰the sauce is unique and delicious esp with butter at the end! Superb! I told my family to thank chef Jean Pierre🥰
amazing