White Gull Inn Chicken Walnut

Ingredients: 1 cup flour 1 teaspoon salt 1 teaspoon pepper 1 teaspoon garlic powder 2 teaspoons paprika 2 boneless skinless chicken breasts, cut in halves 2 tablespoons butter 2 teaspoons minced shallots 1 cup finely chopped walnuts 1 1/2 cup chicken broth 1/2 cup whipping cream 2 cups fresh spinach leaves 2 tablespoons balsamic vinegar Directions: Combine flour with salt, pepper, garlic powder and paprika. Dredge chicken fillets in the mixture, then immediately saute in hot butter until browned on both sides, about 2 minutes per side. Add shallots and walnuts and let brown slightly, about 30 seconds. Add broth and reduce heat. Simmer uncovered until sauce thickens and chicken is completely cooked, about 15 minutes. Add cream and swirl the pan to combine the liquids and juices. Continue to simmer over low heat until thickened to desired consistency. Dip the fresh spinach into the vinegar. Shake off excess. Divide spinach between two servings plates. Top with sauce covered chicken.

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