Chicken San Remo

• 3 tablespoons olive oil
• 1/4 cup all-purpose flour
• salt and pepper
• 1 large egg
• 1 tablespoon water
• 4 boneless skinless chicken breast halves, pounded to 1/4 inch thickness
• For the Sauce
• 2 tablespoons olive oil
• 2 medium shallots, minced
• 10 ounces fresh baby spinach leaves, rinsed & dried well
• 3/4 cup chicken broth
• 1/4 cup dry white wine
• 1 cup heavy cream
• cayenne pepper, to taste
• salt
• 4 ounces mozzarella cheese, shredded

1. CHICKEN: Heat oil in skillet.
2. Mix flour, salt& pepper.
3. Light beat egg& water.
4. Dredge each chicken piece in flour, then dip each side of chicken in egg wash.
5. Place in pan in single layer& saute to a golden brown, turning once.
6. about 2 min.
7. per side.
8. Transfer to a baking pan just large enough to hold the chicken in a single layer.
9. Tent with foil to keep warm.
10. Preheat broiler SAUCE: Wipe out the skillet& add oil over med heat Add shallots& spinach; saute until spinach is completely wilted.
11. Stir in chick broth, wine and cream.
12. Bring to boil& cook 12 minutes until reduced by half Season with cayenne& salt Remove foil& spoon sauce over chick breasts.
13. Divide the mozzarella over the tops of each piece of chick.
14. Broil chicken 4 to 5 inches from the heat 2 to 3 minutes or until cheese bubbles& is light golden brown.

olive oil, flour, salt, egg, water, chicken breast halves, olive oil, shallots, baby spinach leaves, chicken broth, white wine, heavy cream, cayenne pepper, salt, mozzarella cheese

Taken from www.food.com/recipe/chicken-san-remo-82132 (may not work)