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1
Preheat Oven to 375 degrees.
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2
Flattened out Chicken then coat with salt and pepper.
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3
Dredge the chicken in the flour to coat lightly.
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4
Melt 2 tablespoons of butter in a heavy large skillet over medium heat.
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5
Add the chicken and cook until brown, about 5 minutes per side.
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6
Transfer the chicken to a pyrex dish large enough to hold all the chicken with out layering.
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7
Melt 2 tablespoons of butter in the same skillet over medium heat.
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8
Add the onion, paprika, and garlic and saute until the onions are translucent.
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9
Add the wine and chicken bullion cubes (or chicken broth).
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10
Increase the heat to medium-high and boil until the liquid is reduced by half, about 7 minutes.
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11
Add 1/4 of a cup of ricotta cheese and boil until the sauce reduces by half, stirring often, about 3 minutes.
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12
Stir in the parsley.
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13
Season the sauce, to taste, with salt and pepper.
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14
Then pour sauce over chicken.
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15
Melt the remaining 2 tablespoons of butter in skillet over medium heat.
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16
Add the spinach and saute until heated through.
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17
Season the spinach, to taste, with salt and pepper.
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18
(you can add mushrooms or peppers if you prefer).
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19
Put spinach on top of chicken.
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20
Then put ricotta cheese on top of the spinach, mozzerella on top of the ricotta, and parmesan on top of the mozzerella.
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21
Sprinkle parsley on top and place in oven until cheese is fully melted, then serve over linguini or preference :).
