Chicken Cutlets with Spinach, Artichoke hearts, Sundried Tomatoes and Mushrooms

Instructions

1. Separate the chicken tender from the breast and then slice the in half lengthwise
2. Place the chicken between sheets of plastic wrap and then using a meat tenderizer/pounder pound the chicken into ¼ inch thick cutlets
3. Season both sides of the chicken with salt and pepper
4. Dredge both sides of the chicken in flour
5. Pre heat a large frying pan
6. Add olive oil and butter
7. Brown chicken in the pan at medium heat for 3 to 4 minutes on each side. Remove the chicken and set aside on a plate tented with aluminum foil
8. Add mushrooms and onion to the pan and cook for 8 to 10 minutes on medium heat.
9. Add the garlic and sauté for 2 minutes stirring constantly to avoid over cooking
10. Add artichokes and sundried tomatoes and cook/stirring for 5 minutes
11. Increase the heat to medium high and add white wine cooking for 3 to 4 minutes to allow the alcohol to reduce
12. Add the chicken stock, reduce the heat to medium and allow the liquid to reduce by half
13. Create a well in the middle of the pan and add the spinach. With tongs rotate/stir the spinach until it wilts.