Serves two

Ingredients
500g spinach, trimmed, cooked and drained
100ml chicken stock
2 chicken breasts, boned
4 tbsp flour
2 tbsp extra virgin olive oil
2 eggs, beaten
2 tsp butter
4 tbsp shelled peanuts
4 tbsps white wine
3 tsp lemon juice
2 baked potatoes
Herb butter for potatoes

Method

Mix chicken broth into hot spinach and set aside.

Without slicing all the way through, cut the chicken breast in half horizontally and open like a butterfly. Flatten, coat with flour and shake off excess flour. Heat the oil over a medium-high heat. Dip each chicken breast in egg, sauté for two minutes on each side and keep warm. Discard the oil and using the same skillet, melt the butter over medium heat. Add the peanuts and cook, stirring until lightly browned. Pour the wine and cook for one more minute. Add the chicken breast, reduce the heat and simmer for three minutes. Sprinkle with lemon juice.

Arrange the spinach on a plate and top with chicken breast and sauce.

Serve with the baked potatoes.

Michael Cauchi is the Chef patron at Micheal’s, Valletta.