EntChicken with Limoncello Sauce and SpinachIngredients:1 chicken breast4 tbsp. of Extra Virgin Olive Oil½ cup of chicken stock¼ cup of Limoncello1 clove of garlic choppedJuice of ½ lemon2 tbsp. of cream1 small cipollini onion chopped2 cups of spinachSalt to tastePepper to tasteZest of a lemon to garnish (optional)Directions:1. Pre-heat oven to 375. Put chicken breast in oven proof pan with 1 tbsp. of Filippo Berio olive oil and bake for 40 minutes. 2. In a frying pan add 1 tbsp. of olive oil and spinach. Cook until spinach is soft and tender. Set aside.3. In a large frying pan: add 2 tbsp. of Filippo Berio olive oil, chicken stock, lemon juice, garlic, onion and Limoncello. Cook over medium heat for 15 minutes.4. Add 2 tbsp. of cream to frying pan and turn up heat so sauce thickens for five minutes.5. Plate spinach and top with chicken breast.6. Pour sauce over chicken breast and spinach.I think of Sorrento, Italy when I made up this dish. The first time I tasted Limoncello and fell in love!er your recipe here!