6 bunches of mixed green leaves
1/2 pound of chicken breast cut into pieces
1 cup of milk
2 tablespoons of butter
Salt, black pepper, and olive oil to taste
6 bunches of mixed green leaves
1/2 pound of chicken breast cut into pieces
1 cup of milk
2 tablespoons of butter
Salt, black pepper, and olive oil to taste
Wash the spinach leaves, dry with paper towels, and distribute in individual bowls. Reserve
Clean the chicken breast and soak it in cold milk for 20 minutes
Drain and sprinkle with salt and black pepper
In a large skillet, heat half of the butter with a little olive oil and add half of the chicken
Flick the pan to cook evenly, but leave the center pinkish-red
Reserve warm
Repeat the process with the remaining ingredients
Dress the spinach leaves with olive oil, sprinkle with salt, and place in the center the still-warm chicken, picado
