1To start the chicken, just cover with water and boil until cooked through. Remove chicken. Let cool and shred with knife and fork. I like to keep the water from the chicken in a mason jar with a lemon wedge, salt, and pepper.
2Then in the same pan after the water has been removed, put the olive oil, garlic, and onions. Cook for a minute, then add chicken, wine, and spinach.
3Cook until the spinach is heated thoroughly. Then lower heat to low and cover. Stirring occasionally.
4To start sauce, on a lower heat whisk egg yolks. Then add butter. Whisk until totally incorporated.
5Raise heat to medium while still whisking. Add wine and mustard. Whisk, whisk, whisk.
6If you would like to add cheese, now would be the time to do it. Whisk until melt. It should be kind of thick now.
7Add cream and beat until a thinned, even sauce. Now add your oregano. Optionally you may want to add a little cayenne for heat, but I usually do not.
8I like to serve this with vegetable pasta tossed in olive oil and fresh herbs. Just one scoop of spinach mix and a spoonful of hollandaise. Enjoy and have seconds!