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.
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
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.
Combine flour, salt, and pepper in a shallow dish; dredge chicken in flour mixture.
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.
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.
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This is one of my favorites! Everytime I make it I love it more. I'm not a cooked spinach lover but this dish has made me a believer! I just love the lemon/garlic taste - I have to make myself stop eating!
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