Seasoned flour: 1 ½ cups all-purpose flour 1 tsp. black pepper ½ tsp. onion powder ½ tsp. garlic powder 1 tsp. kosher salt Olive oil for sautéing
Lemon butter sauce: 5 Tbsp. butter 2 Tbsp. white wine 2 Tbsp. fresh squeezed lemon juice 2 Tbsp. heavy cream 2 ?3 cups chopped spinach
Preparation:
Dredge chicken in seasoned flour. Add olive oil to pan and sauté chicken until golden brown. Set chicken aside. Using same pan, add butter sauce ingredients and bring to simmer. Fold in spinach, place on top of chicken breasts.
Chef Donald Selmer, K-Fan The Restaurant 1/8/2004 3:57:46 PM
