Sauteed chicken breast with mushrooms, shallot and spinach and a pan sauce

Season the chicken breast liberally with salt and pepper, then with a mixture of paprika, garlic powder, cayenne pepper and chili powder, coating it evenly.

Optionally dredge the chicken lightly in all purpose flour, knocking off all the excess so it does not burn in the pan.

Cook the chicken quickly to about 165 degrees, building colour and fond on the bottom of the pan.

Heat the saute pan until scorching hot and add just enough vegetable oil to coat the bottom; too much makes it a pan fry or a deep fry.

Lay the chicken in away from yourself and press it down evenly for full contact.

Do not move it; when the flour browns it releases from the pan, and only then flip it.

Flip, cover with a lid to steam and speed the cooking.

Check the temperature, turn the heat down a little, re-cover and let it finish.

Clean the mushrooms with a damp cloth or damp paper towel rather than rinsing them in water.

Turn off the heat and set the chicken aside to rest.

Mince the shallot with as few passes of the knife as possible.

Add butter to the pan with the fond, then the mushrooms and shallots, salt, pepper and a little of the spice mixture; sweat them rather than caramelizing.

Add a little garlic and cook about 30 seconds.

Add the fresh spinach with a little salt and pepper and cook it down.

Deglaze the pan with a little white wine and reduce.

Add a little chicken stock, taste and adjust with salt and pepper, and reduce further.

Finish the sauce with fresh unsalted butter to thicken it and give it a velvety texture.

Plate the spinach, mushrooms and shallot as a base with the sauce, lay the rested chicken on top and finish with fresh chive.