Chicken San Remo
This is an incredibly, delicious chicken dish. I have make it twice, once using regular fresh spinach and once with the fresh baby spinach and I highly recommend using the baby. You're gonna love this!!!!
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INGREDIENTS
Nutrition- 3tablespoons olive oil
- 1⁄4
- salt and pepper
- 1large egg
- 1tablespoon water
- 4
For the Sauce
- 2tablespoons olive oil
- 2
- 10ounces fresh baby spinach leaves, rinsed & dried well
- 3⁄4cup chicken broth
- 1⁄4cup dry white wine
- 1cup heavy cream
-
- 4
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DIRECTIONS
- CHICKEN: Heat oil in skillet.
- Mix flour, salt& pepper.
- Light beat egg& water.
- Dredge each chicken piece in flour, then dip each side of chicken in egg wash.
- Place in pan in single layer& saute to a golden brown, turning once.
- about 2 min.
- per side.
- Transfer to a baking pan just large enough to hold the chicken in a single layer.
- Tent with foil to keep warm.
- Preheat broiler SAUCE: Wipe out the skillet& add oil over med heat Add shallots& spinach; saute until spinach is completely wilted.
- Stir in chick broth, wine and cream.
- Bring to boil& cook 12 minutes until reduced by half Season with cayenne& salt Remove foil& spoon sauce over chick breasts.
- Divide the mozzarella over the tops of each piece of chick.
- Broil chicken 4 to 5 inches from the heat 2 to 3 minutes or until cheese bubbles& is light golden brown.
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