16 ounces fresh spinach, washed
2 tablespoons olive oil
2 garlic cloves, minced (or more to taste)
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4 boneless, skinless chicken breast halves
Salt and pepper
About 1/2 cup flour for dredging
3 tablespoons butter
1 tablespoon flour
1 cup chicken stock
Juice of 1 lemon
Salt and pepper
Parsley sprigs and lemon slices for garnish
Makes 4 servings.
Plunge spinach in boiling water for 10 seconds and immediately drain.
Heat 1 tablespoon oil in a large saute pan over medium heat. Cook garlic until fragrant. Add spinach and cook, stirring, 3 minutes. Remove from pan and set aside, covered.
Pound chicken to 1/2-inch thickness. Heat remaining oil in the same pan over medium heat. In a shallow bowl, stir salt and pepper to taste into flour. In another shallow bowl, beat eggs. Dredge chicken in flour, dip in eggs and saute until cooked through and lightly browned on both sides, about 7 to 10 minutes.
While chicken is cooking, make the sauce: Melt the butter in a saucepan over medium-high heat. Whisk in the flour and cook, still whisking, until mixture is a golden brown, about 3 minutes. Slowly whisk in the stock and lemon juice. Cook until nicely thickened, about 2 minutes. Taste and add salt and pepper if needed.
To serve, reheat spinach if necessary and divide among 4 plates. Place chicken on top and spoon sauce over all. Garnish with parsley and lemon slices.
Nutritional information per serving: 414 calories (45 percent from fat), 20.7 g fat (7.8 g saturated, 8.9 g monounsaturated), 198.9 mg cholesterol, 37.1 g protein, 20.3 g carbohydrates, 3.0 g fiber, 349.3 mg sodium.