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5 from 3 votes
Servings 4


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


                            • 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.