Warm Chopped Chicken Piccata Spinach Salad

For 4-

4 chicken breasts
S&P
3TBS EVOO
1TBS Butter
2 shallots, chopped
3 garlic cloves, chopped
3 tbs capers (i don't like these so i leave them out)
1/2 c. dry white wine
juice of 1 lemon
2 pounds washed spinach
Parmigiano-reggiano cheese for garnish

You can either grill the chicken (healthier option) or heat your largest non-stick skillet with 2tbs EVOO over medium-high heat. When the oil ripples, add the chicken and cook for 3 min on each side. Remove chicken to a plate and let it rest and cool.

To the same skillet, add the remaining tbs of evoo and butter. Add shallots, garlic and capers. Saute for 5 minutes, then add the white wine and reduce for 30 seconds. Next, add the lemon juice and immediately add the spinach- mound it up in the pan. You will not be able to fit it all in there at first- just keep turning it with tongues and let it wilt down some. Then turn heat off. Keep some leaves a bit crisp to vary the texture in your salad. Season spinach with S&P. Chop the chicken into bits, then add to salad and toss. Divide among 4 plates and top with shaved parm cheese.