Dinner & A Book

• 2 skinless chicken breasts
• 2 T flour
• ½ tsp salt
• ¼ tsp pepper
• 3T olive oil
• 2 shallots, chopped
• 4 – 6 oz. mushrooms
• 3 cloves garlic, minced
• ¼ cup dry white wine OR ¼ cup chicken broth plus 1 tsp lemon juice
• ½ cup heavy cream
• 1 oz. grated parmesan cheese
• 8-12 oz. frozen spinach

Thaw spinach and squeeze out extra water.

Cut chicken into cutlets. Dredge in flour/salt/pepper. Place in hot skillet with 2T oil. Brown 3-5 minutes per side. Remove from pan. Lower temperature to medium and add 1 T olive oil.

Add shallots, chopped mushrooms and garlic. Sauté 3 minutes until tender. Add wine or chicken broth and deglaze pan. Simmer and cook 1 minute.

Add cream and bring to simmer. Add spinach and stir until wilted. Add chicken breasts.

Top with parmesan cheese and heat through.

Serve with pasta or bread.