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Chicken Scaloppine With Sweet and Sour Spinach

Reprinted with permission from The 10 Things You Need to Eat by Dave Lieberman and Anahad O'Connor (2010 William Morrow, an imprint of HarperCollins Publishers).

Chicken Scaloppine With Sweet and Sour Spinach

"One of my favorite spinach pairings is the sweet and sour combination," says Lieberman. "A less substantial green would have trouble standing up to so much flavor, but, oh no, not spinach." Serves 4

For the Chicken:

4 boneless, skinless chicken breasts (about 8 ounces each)

Salt and freshly ground black pepper

¼ cup all-purpose flour

¼ cup canola oil

For the Spinach:

⅓ cup balsamic vinegar

¼ cup red or golden raisins

1 cup chicken stock

3 garlic cloves, finely chopped

One 15-ounce can cannellini beans, rinsed and drained

10 ounces fresh spinach, microwave blanched and drained

½ cup walnut halves, toasted and roughly chopped

Place each chicken breast between 2 large sheets of plastic wrap. Use a meat mallet or heavy-bottomed pan to pound them to about a ½-inch thickness. Season generously with salt and pepper. Put the flour into a bowl and dredge each breast well to coat evenly. Heat the oil in a large skillet over high heat. Fry the breasts, in batches if necessary, until crispy, browned and cooked through, about 4 minutes per side. Set aside to rest.

Remove the cooled chicken from the pan and add the vinegar, raisins, stock, garlic and beans. Bring to a simmer and cook until thickened, about 7 minutes. Add the spinach and cook just a couple minutes longer. Remove from the heat and stir in the walnuts. Serve each chicken breast with a side of the spinach.

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