Ingredients
4 x 8 ounces each Chicken Breast
Flour for dredging
4 tablespoons sweet Butter
1 tablespoon Lemon Olive Oil
2 whole Eggs
2 minced Shallots
1 bag Fresh Spinach Leaves
2 minced Shallots
2 tablespoons Lemon Juice
2 tablespoons sweet Butter
2 tablespoons Sicilian Lemon Vinegar
2 tablespoons chopped Parsley
Salt and Pepper to taste
Instructions
- 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