Ingredients
4 chicken breasts 150 g
1,5 kg fresh spinach
1 dl de duck fat
2 lemons
2 garlic cloves
5 cl olive oil
Salt, pepper

Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Put the spinach in a salad spinner to remove any excess moisture. 

Season with salt and pepper both sides of the chicken breasts. In a frying pan, cook on high heat the breast with the duck fat until golden brown. Cover the breast with aluminium foil and cook on a low heat each side for 5 minutes.

Heat the olive oil in a large skillet on medium high heat. Add the garlic and sautée for about 1 minute, until the garlic is just beginning to brown.

Add the spinach to the pan, packing it down a bit. Use spatulas to turnover the spinach and coat it with garlic. Cover and cook for an additional minute. After 2 minutes of covered cooking, the spinach should be completely wilted. Remove from heat. Drain spinach and remove excess moisture from the pan. 

Remove the fat out the frying pan with the chicken and squeeze the lemon juice in the pan.

Garnish the centre of the plate with spinach, put the chicken breast around and sprinkle with cooking juice.

Decorate with a few peeled lemon quarters.