Chicken and Spinach Salad

Fantastic!! Another gem taken from "The Italian Way - Cooking with the Deluca's".

1 pound fresh spinach
4 skinless chicken breasts
5 tablespoons extra virgin olive oil
Salt and pepper to taste


Dressing:
1/2 pound shallots
1/2 cup dry white wine
1/2 cup extra virgin olive oil
5 tablespoons red wine vinegar
3 tablespoons mustard seed or 1 tablespoon dry mustard
Salt and pepper to taste


1. Wash and dry the spinach leaves and arrange on a serving platter to use as a base for the chicken. Refrigerate until ready to use.


2. Peel the shallots, chop coarsely, and place in a large saucepan with the wine. Allow the wine to boil until reduced in half. Remove the shallots, let cool for 5 minutes and transfer them to a blender or food processor. Add the oil, vinegar, salt, pepper, and mustard seeds and blend until dressing is smooth and consistent. Set aside.


3. Place the chicken breasts, one at a time, between sheets of plastic wrap and pound lightly with a mallet or rolling pin to uniform thickness. Slice in 1/2-inch strips. Heat 5 tablespoons of olive oil in a skillet and cook the chicken strips for 3-4 minutes. Add salt and pepper to taste. Transfer the chicken strips to the spinach platter. Top with the dressing and serve.