Ingredients:

For the Chicken:

• 4 boneless chicken breasts (thinly sliced)
• 1/2 cup all-purpose flour
• 2 large eggs
• 3 tbsp olive oil
• 2 tbsp butter
• 1/4 cup chicken stock
• 1/4 cup fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp dried thyme or Herbs de Provence
• Salt and pepper to taste

For the Herbed Wild Rice:

• 1 cup wild rice
• 2 cups chicken or vegetable stock
• 1 tbsp butter
• 1 tsp Herbs de Provence
• 1 tbsp fresh lemon juice
• Salt and pepper to taste

Directions:

1. Prepare the Chicken:
   • Season the chicken breasts with salt and pepper.
   • Dredge the chicken in flour, shaking off the excess.
   • In a shallow bowl, whisk the eggs and coat each chicken breast in the egg mixture.
   • Cook the Chicken:
     • Heat olive oil in a large skillet over medium-high heat.
     • Add the chicken and cook for 3-4 minutes per side until golden and cooked through.
     • Remove from skillet and set aside.
2. Cook the Wild Rice:
   • Rinse the rice and cook it in chicken or vegetable stock according to package instructions.
   • Once cooked, stir in butter, Herbs de Provence, lemon juice, salt, and pepper
3. Assemble the Dish:
   • Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
   • Add spinach and cook until wilted (about 3 minutes). Drizzle with honey and season with salt and pepper
4. Assemble the Dish:
   • Plate the pork chops, pasta, and spinach together. Drizzle the pork chops with the pan sauce and top with the crispy sage leaves. Serve warm