Chicken Saute'

By Lady Butterfly

Ingredients

• 2 (6oz.) boneless skinless chicken breast
• 4 tablespoons flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 3 tablespoon butter
• 1 clove fresh garlic, finely chopped
• 3 tablespoons chiffonade (thin slivers)
• sun-dried tomatoes
• 3 tablespoons caramelized onions, sautéed until golden brown
• 1 cup fresh spinach, stemmed
• 2 slices provolone cheese

Details

Servings 2

Preparation

Step 1

Pre-heat the oven to 350 degree

Lightly pound the chicken breast with a mallet to tenderize the meat and ensure proper cooking throughout the breast.

Combine the flour, salt, pepper, and garlic powder and set aside.

In a oven-proof saute' pan over medium-high heat, melt 2 tbls butter. While butter is melting, dredge the chicken in the flour mixture to coat both sides. When butter is hot, add the coated chicken to the pan.

Once the chicken is golden brown on the bottom, flip and cook second side until golden. Place the pan, in the oven for 8-10 minutes until golden brown.

While the chicken is cooking, in a separate pan over medium heat, a the remaining butter, fresh garlic, caramelized onions, and the sun-dried tomatoes and cook until well incorporated and hot.

When the chicken is done cooking, place the slices of the provolone cheese on top and melt in the broiler for 30-45 seconds.

On serving plate. place the spinach in a mound. Add the chicken with the melted cheese on top of the bed of spinach. Top with the sun-dried tomatoe mixture.
Serve Immediately