1 (10-ounce) package fresh spinach, cut into thin strips
How to Make It
Combine first 3 ingredients in a shallow dish; dredge chicken in flour mixture.
Melt butter in a large skillet; add garlic, and sauté until tender. Add chicken, and cook 3 minutes on each side or until golden. Remove chicken from skillet, reserving drippings in pan.
Stir chicken broth, wine, and lemon juice into reserved drippings, loosening browned particles in skillet; bring to a boil. Return chicken to skillet; reduce heat, and simmer, stirring occasionally, 4 to 5 minutes or until sauce thickens. Place spinach on individual serving plates; spoon chicken and sauce over spinach.
The first time I made this I didn't have enough lemons, so I used about half of the juice called for in the recipe. It was delicious and the whole family loved it. The second time I had enough lemons and it didn't go over as well. So when I make this recipe again I'll definitely use 1/8 cup of lemon juice instead of the 1/4 cup called for in the recipe. Try it! You won't be disappointed.
I loved this dish and will definitely make it again and again. It was very easy to prepare after work and tasted like a lot of work went into the dish. The amount of lemon was just right and not overpowering.
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