Prepared by
Chef Chris Coyne,
Englewoods on Dearborn,
Englewood
March/April •Photo 2020 by • Christine Cunningham
GASPARILLA MAGAZINE A
Recipe
MR. PEEPER'S
CHICKEN
Ingredients:
• 1 6-ounce boneless chicken breast
• 3 ounces of white wine
• 4 ounces of chicken stock
• 2 slices of tomato
• 2 slices of provolone cheese
Method of Preparation:
• 1 teaspoon chopped garlic
• 6 ounces of fresh spinach
• 2 tablespoons of butter
• Salt and pepper
Season chicken with salt and pepper, then dredge in fl our. Put
oil in pan. When the oil is hot, sauté chicken until golden brown
on both sides, but not fully cooked. With the chicken still in the hot
pan deglaze pan with white wine, then add chicken stock. Place
tomatoes and cheese on top of chicken breasts. Place pan in 400
degree oven and cook for 8 - 10 minutes to melt cheese and
thoroughly cook chicken.
Heat oil in a second pan. When hot, place garlic in pan. When
garlic begins to brown, add spinach and cook until wilted.
Add butter to the chicken pan and swirl to combine with
sauce in the pan. To plate the dish, place chicken breast on plated
spinach and then top with sauce from chicken pan.
20 GASPARILLA MAGAZINE • May/June • 2021