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Sautéed Chicken with Fresh Herbs and Wilted Greens

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  1. 4 skinless, boneless chicken breast halves (about 6 ounces each)
  2. Salt and freshly ground pepper
  3. 1/4 cup all-purpose flour
  4. 3 tablespoons extra-virgin olive oil
  5. Three 5-ounce bags baby spinach
  6. 1 leek, halved lengthwise and thinly sliced crosswise
  7. 2 garlic cloves, thinly sliced
  8. 2 tablespoons minced parsley
  9. 1 tablespoon minced tarragon
  10. 2 tablespoons fresh lemon juice
  11. 2 tablespoons dried currants
  1. Lightly pound the chicken breasts 1/2 inch thick. Season with salt and pepper and dust with the flour. Heat 2 tablespoons of the olive oil in a very large skillet until shimmering. Add the chicken and sauté over moderately high heat until cooked through, 8 minutes. Transfer to a platter, cover and keep warm.
  2. Wipe out the skillet. Add the spinach in batches and cook over moderately high heat, tossing, until wilted; transfer to a colander. Press to remove the liquid.
  3. Wipe out the skillet; add the remaining 1 tablespoon of olive oil. Add the leek and garlic and cook over moderately high heat until softened, 2 minutes. Add the spinach, parsley and tarragon and toss. Add the lemon juice and currants; season with salt and pepper. Spread the spinach on plates, arrange the chicken on top and serve.


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