Ingredients
1/2 cup all-purpose flour1/4 teaspoon salt1/4 teaspoon pepper4 boneless skinless chicken breast halves (5 ounces each)1/4 cup canola oil1/2 cup half-and-half cream2 eggs1/4 cup Dijon mustard1 teaspoon minced garlic2 tablespoons butter2 packages (9 ounces each) fresh baby spinachPaprika, optional
Preparation
In a shallow bowl, combine the flour, salt and pepper. Flatten chicken to 1/2-in. thickness; coat with flour mixture. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until no longer pink. Remove and keep warm.
In a small bowl, whisk the cream, eggs and mustard; stir into the pan drippings. Cook and stir over medium heat until thickened and sauce reaches 160°.
Meanwhile, in another skillet, saute garlic in butter for 1 minute. Add spinach; cook and stir over low heat for 3-5 minutes or until wilted. Spoon mustard sauce over chicken; sprinkle with paprika if desired. Serve with spinach.
