Poultry
Pinot Raisin Chicken Breasts Over Wilted Greens

1 egg 1/4 cup low fat soy milk 4 6-ounce boneless skinless chicken breasts, rinsed and patted dry 1-1/2 cups whole wheat flour 2 tablespoons dried parsley flakes

6 tablespoons extra virgin olive oil, divided 6-8 cups chopped fresh greens of your choice - kale, spinach, bok choy, mustard greens, etc. 2 tablespoons butter 1 cup raisins 1 cup Pinot Noir

In a medium bowl, beat the egg and creamer together to form an egg wash. Add the chicken breasts and press to make sure they're coated. Set aside.

In another medium bowl, lightly mix the flour and parsley flakes. Set aside.

In a large chef's pan or large deep skillet, heat 2 tablespoons of the olive oil over medium high heat. Add all of the greens and cover (you may have to press it down a bit). After one minute, remove cover. Fold and stir continuously until the greens are reduced and almost fully cooked. Remove to a bowl and let stand.

Wipe the pan with a paper towel, and return to heat. Add 2 more tablespoons of the olive oil and the butter. When the butter is completely melted, add the raisins. Sauté, stirring constantly, until the raisins plump and begin to lose their color. Stir the sautéed raisins into the greens and let stand.

Add the remaining olive oil. When the oil is heated and begins to shimmer, coat the chicken breasts in the flour and parsley mixture and place upside down in the pan. Cook for 6 minutes, loosening the breasts as needed so they don't stick and burn. Turn the breasts over, reduce heat to medium low, cover and cook for 8 more minutes.

Divide the warm greens and raisin mixture on to 4 plates. Top with the chicken breasts.

Increase the heat to high and deglaze the pan with the wine, stirring to incorporate the cooked bits left in the pan. Reduce by about half and drizzle the pan sauce on top of the chicken breasts.

Notes

Makes 4 servings.