- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 4 peeled shrimp
- 6 tablespoons extra-virgin olive oil
- 2 cups baby spinach
- 1/2 cup chicken stock
- 1/4 Craisins
- 1/3 cup fresh parsley, chopped
- 1 tsp fresh garlic, chopped
- 1/4 cup of dry cooking sherry
- 1 tablespoon of butter
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 1 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Add another 3 tablespoons of olive oil. When oil starts to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Add chicken to the plate.
Into the pan add the shrimp,craisins,garlic and spinach. Sautee for 2 minutes (add more olive oil if needed). Add stock and White wine. Remove shrimp so they don't over cook. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes (add the shrimp when 1 minute remains). Remove chicken and shrimp to platter. Whisk sauce vigorously until thickened. Pour sauce over chicken and garnish with parsley.