Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------FORMATTED BY LISA CRAWFORD----------------------
1 pk Fresh spinach (16oz)
1 1/2 tb Olive oil (approx)
2 cl Garlic or more: minced
4 Boneless, skinless chicken
-breasts
Salt and pepper
2 Eggs; beaten
1/2 c Flour for dredging

---------------------------SAUCE--------------------------------
3 tb Butter
1 tb Flour
1 c Chicken stock
Juice of 1 lemon
Salt and pepper
Parsley sprigs and lemon
-slices for garnish

Wash spinach leaves and blanch in boiling water for 10 seconds.
Drain. Heat oil in a large saute pan over medium heat, add garlic and
cook until fragrant, then add spinach and cook, stirring, for 3
minutes. REmove spinach from pan and keep warm. Rinse chicken, then
pound to 1/2-inch thickness. Heat the same saute pan over medium
heat until a light haze forms from the oil; add more oil if needed.
Stir salt and pepper to taste into flour and dredge the chicken
breasts. Dip chicken inot the beaten eggs and fry chicken until
cooked through and lightly browned on both sides, about 7 minutes
total. While chicken is cooking,make the sauce. To make the sauce,
melt the butter in a skillet over medium-high heat. Add the flour and
cook stirring until it is dissolved and the mixture is a golden
brown, about 3 minutes. Slowly stir in the chicken broth, then the
lemon juice. Season with salt and pepper to taste and cook until
nicely thickened, about 2 minutes. To serve, arrange a bed of spinach
on each plate, placing chicken breast on top and spooning sauce over
all. Garnish with parsley and lemon slices.

Nutritional info per serving: 544 cal; 63g pro, 19g carb, 23g fat
(39%), 3.5g fiber, 276mg chol, 337mg sodium

Source: Addison's Flavors of Italy, Boca Raton, Fl Miami Herald,
9/28/95

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