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1
For sauce: combine wine, cream, lemon juice, vinegar, chopped shallot and pepper in medium saucepan.
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2
Boil until reduced to 1/4 cup, about 8 minutes (can be prepared 1 day ahead).
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3
For chicken: Pound each chicken breast between sheets of wax paper to 7 x 4 inch rectangle.
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4
Place smooth side down on work surface.
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5
Rub 1/2 tsp olive oil and 1/2 tsp minced garlic over each chicken breast.
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6
Sprinkle each with 1/3 cup of Fontina cheese.
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7
Top each with 3 spinach leaves, overlapping if necessary.
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8
Starting at short end, tightly roll up chicken, jelly-roll style.
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9
Tie with string in several places (can be prepared 8 hours ahead).
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10
Preheat oven to 350F degrees.
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11
Heat remaining 2 tblsps oil in heavy, large ovenproof skillet.
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12
Season chicken with salt and pepper.
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13
Brown well on all sides, about 10 minutes.
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14
Transfer skillet to oven and bake until chicken is cooked through, about 15 minutes.
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15
Transfer to plate and cool 5 minutes.
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16
Bring sauce to simmer.
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17
Add butter, one piece at a time, whisking just until butter melts and sauce is smooth.
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18
Spoon sauce onto plates.
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19
Cut string off chicken.
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20
Cut chicken crosswise into 1/2 inch thick slices and fan out on plates, overlapping.
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21
Serve, passing remaining sauce separately.
