CHICKEN SAN REMO

CHICKEN SAN REMO image

Categories Chicken

Yield 4

Number Of Ingredients 13

3 Tbs. olive oil
1/4 cup all-purpose flour
1 egg
4 boneless skinless chicken breasts pounded 1/4 "
Sauce
2 Tbs. olive oil
2 Med. Shallots minced
10 Ounce baby spinach rinsed & dried well
3/4 Cup chicken broth
1/4 Cup dry white wine
1 Cup heavy cream
4 Ounces mozzarella cheese shredded or 16 thin
slices

Steps:

To make the chicken: Heat the oil in a nonreactive 12 inch skillet over medium heat. Mix the flour, salt & fresh ground pepper (to taste). Lightly beat the egg with water. Dredge each chicken breast in flour, shaking off the excess. Then dip each side of the breasts in egg wash. Place in pan in a single layer and sauté to a golden brown, turning once. Transfer to a baking pan in a single layer. Tent with foil. Sauce: Wipe out the skillet and add oil over medium heat. Add the shallots and spinach. Saute until spinach is completely wilted. Stir in chicken broth, wine, and cream. Bring to boil and cook until reduced by half. Season with cayenne pepper. Preheat the broiler. Remove foil and spoon the sauce over the chicken. Divide the mozzarella over the top over the chicken. Broil 4 to 5 inches from the broiler 2 to 3 minutes or until the cheese bubbles and is light golden brown. Serve at once.