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2 oz Olive Oil
3- 3oz pounded chicken portions
3 oz collards greens
3 oz shredded jack cheese
2 oz. white wine
1 oz lemon juice
1 oz heavy cream
3 oz butter
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In hot sauté skillet place 2 oz Olive Oil, heat. Dredge each piece of chicken in flour. Place chicken in sauté pan cook 2 minutes or until browned and flip, cook 2 more minutes. Place 1 oz collards on top of each piece of chicken. Place 1 oz jack cheese on top of collards( each piece). Place in broiler/oven and cook until cheese melts about 2 minutes.
Lemon Beurre Blanc
Deglaze pan with white wine add lemon juice and heavy cream reduce by half. Add butter, once all butter is incorporated check for seasoning. Add salt and pepper if needed.
Top the chicken with lemon beurre blanc.
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