PREHEAT OVEN 375F DEGREES

SEASON AND COOK CHICKEN BREASTS:

• Season the chicken breasts with the salt and pepper
  2 pounds chicken breasts, 1 1/2 teaspoons truffle salt, 1/2 teaspoon freshly ground black pepper
• In a large deep sauté pan, add the ghee and avocado oil. Use medium to medium high heat to heat the oil until you see ripples in the oil.
  1 tablespoon ghee, 3 tablespoons avocado oil
• Add the chicken breasts, skin side down.

  Note: Adjust the heat down to medium if necessary. You do not want the oil to be smoking nor do you want the heat too low.
  2 pounds chicken breasts, 1 1/2 teaspoons truffle salt, 1/2 teaspoon freshly ground black pepper
• Cook the skin side down until golden brown and the skin is crispy. The breasts are ready to flip when they are no longer sticking to the pan.
• Flip the breasts and continue cooking until golden brown.
• Remove the breasts to a sheet pan lined with parchment paper.Turn off the stove.

  Use a meat thermometer to check the temperature by inserting it into the thickest part of the breasts. If the breast temperature is between 155F to 165F it is done.

  If less than 155F, place in a 375F degree preheated oven for 4 to 5 minutes or until it reaches an internal temperature of 155F to 165F.

  Note: The breasts will continue to cook while resting. Reserve about 1 tablespoon of the fat/oil in the pan.

MAKE THE SAUCE WHILE THE CHICKEN IS COOKING IN OVEN OR RESTING.

• In the reserved pan fat and brown bits, add the shallots. Turn on the stove to medium. Saute 1 to 2 minutes until fragrant and softened.

  Note: Do not brown the shallots.
  Reserve pan fat, 2 tablespoons shallots
• Add in the vinegar and Prosecco. Stir scraping any brown bits incorporating into the sauce. Cook until reduced to almost dry (au sec).
  1 ounce white wine vinegar, 1 ounce Prosecco
• Add in the chicken stock. Cook until reduced to half, about 2 to 3 minutes.
  4 ounces chicken stock
• Add in the capers. Stir.
  1 tablespoon capers
• Turn off the stove or reduce the heat to low. Whisk or stir in the butter 1 to 2 chunks at a time. Stir each time until melted. Taste and adjust salt and pepper if needed.

  Note: To test the texture of the sauce, use a back of a metal or wooden spoon. Run finger down the middle and if the sauce stays separated on the back of the spoon, it is ready.
  1/2 ounce cold butter, salt and freshly ground black pepper to taste

COOK THE SPINACH:

• In a large deep sauce pan, add the extra virgin olive oil and garlic. Turn on the heat to medium or medium low. Sprinkle in a pinch of salt and freshly ground black pepper. Stir and cook the garlic until softened - 1 to 2 minutes.

  Note: don't brown the garlic as it changes the flavor of the spinach.
  2 tablespoons extra virgin olive oil, 2 cloves garlic
• Add in the spinach. Turn up the heat to high. Keep mixing the spinach to allow it to wilt quickly. Season with salt and freshly ground black pepper. Once the spinach is wilted and beautiful bright green, turn off the heat. It's ready.
  10 ounces baby organic spinach, salt and freshly ground black pepper to taste

Serve the chicken breasts on a layer of sautéed spinach and drizzle the sauce over the breasts. Enjoy.