Pre-prep: Wash spinach. Spin dry spinach in a lettuce spinner or gently and loosely roll spinach in clean tea towel to remove excess moisture. Chop shallots, mince the garlic, grate cheese, and measure out all ingredients.
With sharp butcher knife, slice each chicken breast in half, horizontally, parallel to the cutting board. Place each piece of chicken between two pieces of plastic wrap or parchment paper. Using the smooth side of a meat mallet, gently pound each piece of chicken to a uniform thickness of 1/3”– ½” thick, being careful not to tear the chicken. Sprinkle both sides of chicken cutlets with salt and pepper.
Yield: 4 servings
Notes:
**Light cream (10% - 18%M.F.) may be used instead of 35%-36%M.F. whipping cream in this recipe for a less rich sauce, if desired.
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