Monday, April 21, 2008

Lemon-Spinach Chicken

I thought I would share this with you. I just made this yesterday and really liked it. I doubled the recipe to fit my family but you don't have to.

2 (10 oz.) packages fresh spinach

1 cup all-purpose flour

1 1/2 tsp. salt

1 tsp. freshly ground pepper

6 boneless, skinless chicken breasts

4 Tbsp. butter

1 cup chicken broth

1/2 cup dry white wine

2 tsp lemon zest

4 Tbsp. fresh lemon juice

4 garlic cloves, minced

Garnish: halved grape tomatoes

Cook spinach in a lightly greased large skillet over med-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 4-5 min. 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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