INGREDIENTS:

1. Make chicken stock by dissolving chicken bouillon cubes based on package directions.
2. Pour chicken stock into a sauce pot and bring to a boil.
3. Add lemon juice, capers with juice and stir until well combined.
4. In a small bowl, combine arrowroot and water to form a ‘slurry’.
5. When stock is boiling, add slurry to sauce pot to thicken.
6. Place into ice bath until below 40°; set aside.
7. Heat oil in a saute pan over medium-high heat.
8. Once oil is heated, dust chicken breasts with flour and add breasts to the pan.
9. Sear chicken approximately 3 minutes per side. Remove chicken and set aside.
10. In same saute pan, add baby spinach and cook for approximately 1 minute stirring often.
11. Remove and place on plate.
12. Add chicken stock mixture to the spinach mixture in the saute pan and bring to a boil; reduce heat to simmer.
13. Add the chicken back to the pan and warm throughout.
14. Just before serving, place a tbsp. of mozzarella over each chicken breast.
15. Once melted place on a plate with spinach and enjoy.