INGREDIENTS

INSTRUCTIONS

Separate breasts into halves.  Put each 1/2-breast between two sheets of
waxed paper and pound lightly to even out the meat.  Trim edges with small,
sharp paring knife.  Dredge lightly in seasoned flour and place on rack in
fridge for about 45 minutes to "set" the flour.
Thaw spinach and drain.  Place spinach in a sieve and press out remaining
water, taking care not to push the spinach through the sieve.
In a pan with a 1-2 tbsp. olive oil (I agree with Debra Fran Baker on that)
saute garlic and green onion until aromatic, about 1 minute.  Add mushrooms
and cook until mushrooms are tender and liquid has evaporated. Add spinach
and mix until everything is well-stirred and spinach is warm. NOTE: There
should be enough liquid to make the spinach moist, but not to excess
(dripping on plate).  Keep warm in 200:F oven.
Wipe the pan with a paper towel and add the rest of the oil.  Heat oil to a
high degree.  Be careful, because olive is not the ideal frying oil and
will smoke and burn at lower temperatures than, say, canola or peanut oil.
Place chicken in a single layer in pan, making sure the edges of each piece
do not touch.  Fry chicken for about 2 minutes, turn the pieces over and
fry other other side for another 2-3 minutes.
Divide spinach into 4 parts and mound in center of each plate.  Drape
chicken over spinach.
Back to the frying pan.  Drain off excess oil/chicken fat.  Return pan to
stove and turn up heat to high.  Add wine to pan and with a spatula scrape
up any brown bits or deposits left in pan (this is what's called
"deglazing"). Add lemon juice and let reduce liquids until sauce is
somewhat thickened.  Stir in capers and pour sauce over chicken/spinach.
Posted to JEWISH-FOOD digest V96 #84
Date: Sun, 24 Nov 1996 10:53:38 -0800
From: Brian Mailman <bmailman@hooked.net>

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