Breast of Chicken with Mushrooms and Spinach

By LDenvir

Ingredients

• 6 chicken breast halves, pounded thin
• 2 eggs
• 1/4 plus 1/3 C Chardonnay
• 1/3 C flour
• s and p to taste
• 2 T olive oil
• 3 T butter
• 1 med shallot, minced
• 10 oz white button mushrooms, sliced
• 1 pkg (12 oz) prewashed baby spinach
• 1/2 C chicken stock
• Juice of 1 lemon
• 1 T chopped fresh tarragon or 1 1/2 t dried

Preparation

Step 1

Whisk eggs with 1/4 C wine to make wash. In another bowl, mix together the flour with 1/4 t salt and pinch of pepper.

Dredge the chicken in the flour to coat. Shake. Dip in the egg wash to coat and let soak until ready to cook.

Heat a saute pan over medium high heat. When hot, add the oil. When oi is hot, add the chicken, turning once, until they a golden brown on both sides, 3 - 4 minutes per side. Remove and cover loosely to keep warm.

Return the saute pan to medium heat and add 2 T of butter and the shallots. Add the mushrooms and saute until they begin to give up juices, 3 - 5 minutes.

Add the spinach and saute stirring, until just wilted, 30 - 60 seconds. Do not overcook. Spoon the mushrooms and spinach onto a platter and arrange the chicken breasts on top.

Return the pan to the heat again. Pour in the 1/3 C wine and bring to a boil, scraping up all the brown bits. Boil until the wine is reduced to 1 T. Add the stock and lemon juice and boil until reduced by half. Remove from the heat and stir in the remaining butter and the tarragon. Pour over the chicken and serve at once.