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Lemon-Spinach Chicken

Yield Makes 4 servings
Prep: 15 min., Cook: 15 min. Serve on top of creamy mashed potatoes and garnish with halved grape tomatoes. The lemon sauce makes a light gravy over the potatoes.

Ingredients

  • 1 (10-oz.) package fresh spinach
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 4 (6-oz.) PILGRIM'S PRIDE EatWellStayHealthy Boneless, Skinless Chicken Breasts
  • 2 tablespoons butter
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • Garnish: grape tomato halves

How to Make It

  1. Cook spinach in a lightly greased large nonstick skillet over medium-high heat, stirring often, 2 minutes or until wilted. Transfer spinach to a bowl.

  2. Combine flour, salt, and pepper in a shallow dish; dredge chicken in flour mixture.

  3. Melt butter in skillet; add chicken, and cook 4 to 5 minutes on each side or until golden and done. Remove chicken from skillet, reserving drippings in skillet.

  4. Add chicken broth and next 4 ingredients to skillet, and bring to a boil, stirring to loosen particles from bottom of skillet. Cook, stirring occasionally, 2 minutes or until reduced by half. Stir in spinach, and cook 1 minute or until thoroughly heated. Serve chicken over spinach mixture. Garnish, if desired.