- 10 ounces fresh spinach
- ¼ cup onion, minced
- 1 tablespoon olive oil
- ½ cup all-purpose flour
- Salt and pepper
- 4 boneless skinless chicken breasts
- 2 tablespoons unsalted butter
- ½ cup chicken broth
- ¼ cup dry white wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons garlic, minced
Preheat oil in skillet. Cook spinach and onion over medium heat until just wilted. Remove from skillet and set aside.
Combine flour, salt and pepper. Dredge chicken in flour.
Melt butter in skillet. Add chicken. Cook 5 minutes per side, just until golden brown. Remove chicken to heated dish. Add broth, wine, lemon juice and garlic. Deglaze pan and cook sauce about 2 minutes, until reduced by half. Add spinach.
Plate the chicken over your choice of starch. (I used Parmesan couscous). Pour spinach and sauce over all and serve.
By Sharon Feldman
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