4 whole boneless chicken breasts
Salt and pepper, to taste
3 tbsp. plus 2 tsp. butter
1 tbsp. chopped shallots
1/2 c. dry white wine
1/2 c. chicken broth
1-2 tbsp. grated Gruyere or Parmesan cheese
2 sprigs parsley
2 (10 oz.) pkg. fresh spinach
2 tbsp. flour
1 c. heavy cream
1 egg yolk, lightly beaten
1/8 tsp. nutmeg

Cook spinach and drain thoroughly. Chop coarsely. Add salt, pepper, and 1/8 teaspoon nutmeg and 1 tablespoon butter. Place chicken skin side down and sprinkle with salt and pepper. Fold, reshaping them skin side out. Butter the bottom of a skillet with 2 teaspoons butter and sprinkle with shallots. Add the reshaped breasts, seam side down and add wine, broth, salt, and pepper to taste.

Add parsley and bring to boil. Cover and simmer 15-20 minutes. Remove from heat. Drain and reserve all the liquid from the chicken. There should be about 1 1/2 cups. Keep the breasts covered.

Heat the remaining 2 tablespoons butter in a saucepan and add flour, stirring with whisk until blended. Add reserved cooking liquid, stirring with whisk. When thick and smooth, simmer about 5 minutes. Add cream and cook about 2 minutes. Remove from heat and add yolk, stirring briskly.

Preheat broiler. Spoon spinach into center of heat-proof dish. Arrange breasts seam side down over the spinach. Spoon sauce over chicken and spinach. Sprinkle cheese on top and broil until bubbly. 4 servings.