Chicken Picata with Spinach & Sun Dried Tomatoes

6 oz *Chicken Breast (raw, boneless, skinless)
1 tbsp Butter, salted
1 tbsp OLIVE OIL, Extra Virgin, Organic,
0.125 cup FLOUR, Gluten, Wheat & Dairy Free, Bob's Red Mill
50 gram(s) Egg - Egg Land's Best Organic Eggs (1 egg = 50 grams)
.25 cup BUTTERMILK Mayfield Farms Reduced Fat
2 fl oz Wine, light
4 gram(s) Star - Imported Nonpareil Capers (Serving Size = 1 Tsp./20 Capers)
.5 Himalayan Pink Sea Salt
.5 tsp Fresh Ground 3 Pepper
.25 cup Chicken stock, home-prepared
.25 cup Sun Dried Tomatoes
.5 cup, pieces or slices Mushrooms, fresh
1 cup Spinach, fresh, chopped
2 clove Garlic. Minced

While chicken in marinating in the egg & buttermilk mixture, get all the other ingredients ready. Boil Water for Pasta or make rice.

Pound Chicken Breast between waxed paper 1/2 thick. Whisk egg & buttermilk, add chicken, let sit for 30 minutes turning once. Add butter and olive to saute pan and heat over medium heat. Combine flour and half salt & pepper. Dredge chicken breast and shake off excess. Saute chicken 4 minutes on each side. Keep heat med to low not to burn butter. Remove chicken and place in warm oven. Saute mushrooms in drippings. Add sliced Sun dried tomatoes, fresh minced garlic, capers, wine and stock, whisk and simmer until slightly thickened. Toss in fresh spinach just to wilt. Combine and serve over chicken. as is, or over pasta, rice or spaghetti squash.

Serving Size: 1 Generous Portion

Number of Servings: 1

Recipe submitted by SparkPeople user MYHEALTHYLIFE64.