Lemony Chicken With Baby Spinach
Prep Time: 10 minutes
Cooking Time: 15 minutes
Although there is no lemon in the recipe, the wine gives it a light and bright taste.
1 1/2 pounds chicken breast, boneless and skinless
1/2 cup flour, whole wheat or other
1 tablespoon olive oil
1 tablespoon butter
2/3 cups wine, white, dry
2/3 cups chicken broth, reduced sodium (or vegetable broth, reduced sodium)
1/2 teaspoon garlic salt
1 teaspoon Italian seasoning,salt free
1/2 teaspoon pepper, black, ground
6 cups spinach, fresh baby
Add flour and pepper to baking pan or plate for dredging. Pound chicken with meat mallet to flatten slightly. Add oil and butter to a large skillet melt butter over medium heat. Dredge chicken in flour mixture and shake off excess. Add chicken to skillet and cook for approx 3 minutes each side until lightly browned. Add wine, broth, garlic salt, and Italian seasoning to skillet and cook on medium high heat for approx. 5 minutes or until sauce is reduced, thickened and chicken is thoroughly cooked. Remove chicken and add spinach to skillet. Cook spinach a minute or two until wilted. Pour sauce and spinach over chicken and serve.
Per Serving About: 230 calories, 7 g fat, 2.5 g saturated fat, 0 g trans fat, 75 mg cholesterol, 27 g protein, 9 g carbohydrates, 1.5 g dietary fiber, 240 mg sodium, Exchanges: 0.5 starch, 3 lean meat, 1 fat, Carb Choices: 0.5