Mix chicken broth into hot spinach. Set aside. Cut the breast in half and cut horizontally into butterfly and flatten, coat with flour; shake off excess. Heat the oil over medium-high heat. Dip each chicken breast in egg, sauté for 2 to 2 1/2 minutes on each side. Keep warm. Discard oil. Melt butter in same skillet over medium heat. Add peanuts. Cook and stir until lightly browned. Add wine, cook 1 minute. Add chicken, reduce heat and simmer 3 minutes. Sprinkle with lemon juice. Arrange spinach on serving plate. Top with chicken breast and sauce. Serve with the baked potatoes.
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