Chicken al Vino Bianco

Ingredients

• 1 1/2 Pounds Thin Sliced Boneless Chicken Breast
• 1/2 Stick of Butter (4 Tablespoons)
• Olive Oil
• Salt and Pepper
• 1 Cup Flour
• 1/2 Clove of Garlic
• 2 Cups of Chicken Broth made with Better Than Bouillon
• 1 Large Lemon
• 8 ounces of Spinach
• 4 Slices of Mozzarella Cheese
• White Wine (optional)

Preparation

• Pound chicken to tenderize and make thinner.
• Salt and pepper chicken prior to lightly dredging in flour.
• Add 2 tablespoon of olive oil to an electric skillet. As you heat skillet to 300 degrees add one and half tablespoon of butter. Brown chicken breast for 8 minutes turning them every 2 minutes.
• Saute spinach with garlic and olive oil in a separate pan.
• Remove chicken from skillet to a plate.
• Add two and half tablespoons of butter to skillet and saute garlic.
• Add 2 cups of chicken broth to skillet along with lightly browned chicken breasts.
• Squeeze juice from lemon onto the chicken breast.
• White wine can be added to broth, if desired.
• Allow to simmer for six to eight minutes. Lower heat, if necessary.
• Top each breast with spinach and a slice of mozzarella cheese. You can cover skillet to help cheese melt quicker.